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Home > Lets Get Cookin > Lamb Chops With Red Wine Reduction And Spring Peas With Mint
 

Lamb Chops with Red Wine Reduction and Spring Peas with Mint

MAY 2013

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Lamb Chops with Red Wine Reduction and Spring Peas with MintLamb Chops with Red Wine Reduction and Spring Peas with Mint
Lamb Chops with Red Wine Reduction and Spring Peas with MintLamb Chops with Red Wine Reduction and Spring Peas with Mint

Recipe of the Month: May 2013

Lamb Chops with Red Wine Reduction and Spring Peas with Mint


Prep Time: 5 minutes
Cook Time: 10 minutes
Difficulty: Easy

Serves 2

  • 4 lamb chops
  • Black pepper to taste
  • 1 teaspoon grape seed oil
  • 1 shallot, diced fine
  • ¼ cup dry red wine

Spring Peas with Mint

  • 1 teaspoon grape seed oil
  • 1 shallot, diced fine
  • Frozen peas, 16 oz.
  • 1 tablespoon fresh chopped mint

Directions

  1. Heat your skillet over medium high heat for one minute. In the mean time, season the lamb chops with pepper to taste. Add the oil to the hot skillet and swirl pan to coat evenly. Add the chops to the skillet and sear for 2 minutes on the first side. Lower the heat to medium and turn the chops. Cook for 4-6 minutes, or until medium rare. Remove the chops and set aside.
  2. Return the same skillet to the heat and add the shallots. Sauté for 30 seconds; being careful not to burn. Remove the pan from the heat and add the wine. Return the pan to the heat and simmer; whisking constantly until liquid reduces by 75%. Set sauce aside in a small bowl.
  3. Return the same skillet to the heat and wipe out with a paper towel. Add the oil and shallot and sauté for 30 seconds. Add the frozen peas and sauté for 3 minutes. Add the chopped mint, toss one more time and serve with the chops and sauce.
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