Ingredients
8 lamb chops
2 tbsp olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 cup chicken broth
1 cup red wine
1 tbsp tomato paste
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
Salt and pepper to taste
2 tbsp butter
Fresh parsley for garnish (optional)
Directions
1. Season the lamb chops with salt and pepper on both sides.
2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
3. Add the lamb chops to the skillet and sear them for about 3-4 minutes on each side until they are browned. Remove the lamb chops from the skillet and set them aside.
4. In the same skillet, add the finely chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
5. Pour in the cup of chicken broth and the cup of red wine, stirring well to combine. Add the tablespoon of tomato paste, chopping fresh rosemary, and fresh thyme. Mix everything together.
6. Allow the sauce to simmer for about 10 minutes until it reduces slightly.
7. Return the lamb chops to the skillet, nestling them into the sauce. Let them cook in the sauce for another 10-15 minutes, turning them occasionally to ensure they are well-coated.
8. Add the 2 tablespoons of butter to the skillet, stirring it into the sauce until melted and well incorporated.
9. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
10. Serve the lamb chops hot, garnished with fresh parsley if desired.