Pan-Seared Lamb Chops with Port Wine & Cream Sauce
Pan-seared lamb chops marinated in garlic, herbs, cardamom, and maple syrup, finished with a quick red port wine and cream pan reduction.
Ingredients
Lamb Chops & Marinade
- 800g lamb chops
- 2 tbsp mustard
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp dried rosemary
- 1 tbsp paprika
- 7 garlic cloves, sliced
- 2 tsp ground cardamom
- 2 tsp maple syrup
- Salt and black pepper, to taste
Pan Sauce
- 2 tbsp unsalted butter (divided into 1 tbsp portions)
- 60ml (~1/4 cup) red port wine
- 1–2 tbsp light cream (half-and-half)
- 1 small onion, finely cut
- 1 garlic clove, sliced
Instructions
- Mix the mustard, pepper, thyme, oregano, rosemary, paprika, sliced garlic, cardamom, and maple syrup together in a bowl. Coat the lamb chops evenly.
- Add salt now if marinating for 30–60 minutes; if marinating for several hours or overnight, add salt right before cooking.
- Heat a skillet over high heat. Shake off excess marinade and garlic, then sear the lamb chops for 3 minutes per side for medium. Set meat aside on a plate.
- Lower heat to medium, melt the first 1 tbsp of butter in the pan drippings, and sauté onion, garlic, and leftover marinade for 1–2 minutes.
- Deglaze the hot skillet with red port wine, scraping up the bottom bits until reduced by half.
- Reduce heat to low/off, stir in the light cream, and another tbsp of butter and return the lamb chops to the pan, coat in the sauce, and serve hot!
Notes
| Protein: 38.5g | Fat: 33.5g | Carbs: 14.5g | Fiber: 1g |
(Note: Macronutrients calculated per serving based on 4 portions total)
Tips
- 3-Minute Sear: 3 minutes per side on high heat yields a solid medium doneness for average-thickness chops.
- Storage: Best served fresh, but leftovers keep in an airtight container in the fridge for up to 2 days.