Lamb Rib Chops With Red Wine Reduction Sauce

Lamb Rib Chops are a delicious choice and pair brilliantly well with a red wine reduction sauce! Join Eric from Simply Elegant Home Cooking as he demonstrates his foolproof method for creating a delicious pan sauce from red wine, beef stock, butter, and fresh rosemary that will rival any restaurant sauce you’ve ever had! The trick is to use homemade beef stock! Homemade stock when done right is loaded with collagen and will add body and depth to your sauce. The sauce is capped off by a small amount of tomato paste to give beautiful color and a rich flavor!

Ingredients:
-4 lamb rib chops
-1/2 tablespoon cooking oil
-1/3 cup homemade beef stock
-1/3 cup red wine
-1 sprig fresh rosemary
-2 cloves garlic
-1/2 tablespoon tomato paste
-1 ½ tablespoon butter
-salt and pepper to taste

Directions:
-Remove lamb chops from fridge at least 30 minutes before cooking time. Blot them dry with a paper towel and season generously with salt and cracked black pepper.
-Heat a stainless steel or cast iron skillet over medium high heat, add the oil, and sear the lamb chops for about 2 ½ minutes per side.
-After searing both sides, sear the fat cap for about a minute.
-Turn off the heat and remove the lamb chops to a plate. Dump out any excess fat from the skillet but do not wipe it.
-Deglaze the pan by adding the red wine. Scrap any browned bits off the bottom of the pan using a spatula and turn the heat back on to medium high.
-After the wine has reduced in half, add in the homemade beef stock and bring back up to a boil.
-Add in the fresh rosemary, garlic, and tomato paste. Also add in the juices that have accumulated from the lamb. Stir to incorporate.
-Once sauce thickens, turn off the heat and add the butter. Move the butter around with a spatula and let it emulsify into the sauce.
-Serve the red wine pan sauce over the lamb rib chops and enjoy!