Admittedly, lamb chops aren’t standard fare for your average weeknight. But learning how to sear a lamb chop to perfection is a worthwhile endeavor: a trick you have up your sleeve to wow guests at a moment’s notice. This recipe incorporates lots of flavorful garlic, paired with a fine sustainable wine such as Natura Carmenere; it is guaranteed to impress your guests. And your wallet. This wine is not only delicious, it is a wonderful value. You can eat fresh, eat local, and eat budget-consciously.
8 ½ inch thick lamb chops, fat trimmed
Salt and pepper
3 tbsp. extra virgin olive oil
10 garlic cloves, halved
3 tbsp. water
2 tbsp. freshly squeezed lemon juice
2 tbsp. fresh parsley, finely chopped
Crushed red pepper
- Sprinkle salt, pepper, and a pinch of thyme on both sides of the lamb chops. In a large cast iron skillet, heat the olive oil until hot. Place the lamb in the skillet, making sure not to crowd the pieces. You may need to cook in batches to do this.
- Add the garlic to the skillet.
- Sear the chops until browned, about 3 minutes. Turn and cook other side, about 2 minutes.
- Remove the lamb chops to a plate, leaving the garlic in the skillet.
- Add water, lemon juice, parsley, and a pinch of crushed red pepper to the skillet. Scrape the bottom of the pan to remove the browned bits, and bring the mixture to a boil to create a sauce.
- Pour the pan sauce over the lamb chops.
- Enjoy immediately with a green salad, potato, and glass of Natura Carmenere.
What makes carmenere the ideal accompaniment for lamb dish? Simple. The flavors. This intense red has notes of cherry, spice and chocolate, with soft tannins that give the wine a wonderful balance of fruit and oak. The carmenere pairs perfectly with a hearty, garlic-seasoned pork chop, and is great for a crisp fall evening.
If you’re going to make these lamb chops – and you definitely should – don’t forget your carmenere. This affordable sustainable wine not only complements the dish, it delivers a bold flavor profile in its own right.