Seared & Roasted Lamb Chops W/ Red Wine Pan Sauce

Lamb chops are totally my favorite. I like double cut rib chops because they come out juicer but if you can only find singles that's fine, just remember they cook faster. Pan sauces are brainless, but your friends will think you're super fancy. I make mine with whatever red wine I happen to be drinking while cooking. When I marinate meat, I honestly just throw a bunch of stuff in a bowl and mix it together all willy-nilly but here is my best attempt at quantifying my ingredients.

Marinade:


For 2 Double Cut Chops so adjust as necessary


1 ½ Tbs Fresh Rosemary Minced
1 ½ Tbs Fresh Thyme Minced
2 Cloves Garlic Minced
1 Tbs Coarse Ground Mustard
3 Tbs Olive Oil
Fresh Ground Pepper
Sea Salt
Splash of Worcestershire Sauce
Splash of Maggi Seasoning or Soy Sauce

Mix and let the meat marinate for at least 30 min.

Make It Hot:


Preheat the oven to 400 degrees. Cover a sheet with foil and put it in the oven to heat up.  
Put a heavy bottomed pan on a large burner and turn to med-high. Scrape the marinade off of the chops and leave in the bowl for later. Sear the chops on each side for about 2-3 minutes so that each side is browned. Transfer the chops to the foiled pan in the oven using tongs and roast for about 8-10 minutes. (8min will be about medium rare) Be sure to let them rest before cutting and eating!

Let's Get Saucy:

The pan used to sear the meat should have little browned bits stuck to the bottom of it. Turn the burner to medium and add some of the marinade bits that you scraped off of the meat earlier. Saute until the garlic begins to turn golden. Immediately add ½ cup of red wine and ½ a cup of low sodium beef stock. Using a wooden spatula, scrape the little bits from the bottom of the pan. Let the liquids reduce by half. Mix in a tablespoon of butter for added yummyness and let it thicken on Low. Strain out the solids if you want to.