Herb Roasted Lamb Chops with Red Wine Reduction - Wine Flight Pt. 3

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Herb Roasted Lamb Chops

(recipe from Epicurious)

4 large garlic cloves, pressed

1 tablespoon fresh thyme leaves, lightly crushed

1 tablespoon fresh rosemary leaves, lightly crushed

2 teaspoons coarse kosher salt

2 tablespoons extra-virgin olive oil, divided

6 1 1/4-inch-thick lamb loin chops

Mix first 4 ingredients and 1 tablespoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.

Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes.

Red Wine Reduction Sauce

(adapted from Emeril Lagasse)

1 teaspoons olive oil
1/4 teaspoon minced garlic
3/4 cup dry red wine
2 teaspoons chopped fresh rosemary
1 1/2 cups chicken stock
3/4 teaspoon freshly cracked black pepper

Place a 1-quart saucepan over medium-high heat and add the olive oil to the pan. Once the oil is hot, add the garlic to the pan and saute for 30 seconds. Deglaze the pan with the red wine and add the chopped rosemary. Cook the red wine until it is nearly evaporated, about 4 to 5 minutes. Add the stock to the pan and season with 1/4 teaspoon of pepper. Bring the sauce to a boil, and reduce to a gentle boil. Reduce the stock until its volume is 1 cup, about 10 minutes. Set the sauce aside and keep warm while you prepare the lamb.