The star of this dish is the sultry flavored red wine lamb sauce that surrounds the creamy white beans and roasted lamb chops. Nestle the chops on top and the three flavors come together in an astounding way. It’s a surprisingly easy for such an elegant dish.
For our special Sunday dinner this week, I knew for sure that I wanted a recipe that would reflect our Western culture.
After scouring my database, I landed on this roasted Colorado Lamb Chops dish from Restaurant Kevin Taylor, one of Colorado’s most prestigious dining spots. The recipe is showcased in the new cookbook, Tasting Colorado.
I’ll cut right to the chase, this recipe is an incredible lamb dish.
Don’t let this lengthy set of instructions scare you away. The wine sauce takes the longest time, and it can be made in advance. Then prepare the beans using canned beans, pretty darn easy. The lamb chops are seared and then finished in the oven giving you time to take a breath and a sip of wine before you plate the meal.
It’s always the season for lamb. Looking for more ideas? How about this One-Hour Roasted Leg of Lamb. The flavors in this recipe will have your family following their noses to the dinner table.
Let’s make this Lamb Chop and White Bean masterpiece:
Oven Roasted Lamb Chops with Red Wine Sauce
- For The Red Wine Sauce
- ¼ cup extra virgin olive oil
- 2 shallots peeled and thin sliced
- 3 large cloves garlic peeled and thin sliced
- 2 tomatoes diced
- 1 Tablespoon fresh thyme leaves
- 1 teaspoon whole black peppercorns
- 1 cup Red Wine
- 2 cups Veal Demi-glace I buy mine from a speciality market, frozen
- Salt and Pepper
- For The Beans
- 1/2 cup Heavy Cream
- 28 ounces Cannellini Beans 2 cans, drained
- 12 ounces roasted red bell peppers Jarred or from olive bar. Drained and rough chopped.
- 14 ounces artichoke hearts canned or jarred, drained and quartered
- 1 tablespoon fresh tarragon or 1 teaspoon dried
- For The Lamb
- 3 tablespoons vegetable oil
- 6 Lamb chops 6 ounces each, bone in
- salt and pepper to taste
- Preheat oven to 400 degrees
- Heat a medium saucepan over medium high heat and add the olive oil. Add shallots and garlic and cook until golden.
- Stir in the tomatoes, thyme, peppercorns, red wine and demi-glace. Bring the mixture to a simmer and cook, covered for 30 minutes.
- Remove the lid and simmer until reduced by half. Season with salt and pepper. Pick out the peppercorns and keep warm until ready to serve.
- For The Beans
- Combine the heavy cream, tarragon and white beans in a small saute pan and heat over medium high heat until the cream begins to simmer. Gently stir in the red peppers and artichoke hearts and season with salt and pepper. Keep warm until lamb is cooked.
- For The Lamb
- Heat a large skillet over medium high heat. Add the vegetable oil. Once the oil is hot, add the lamb chops. Season lightly with salt and pepper and sear on both sides until golden brown.
- Transfer the lamb chops to a sheet pan and finish in the oven. This should take about 5 minutes for medium rare.
- To serve: Spoon the white beans in the center of four plates and top each with a lamb chop.Spoon the red wine sauce around the beans. Garnish with a few cloves of roasted garlic. A couple sprigs of fresh thyme will spruce it up even more.
Roasted Lamb Chops with Red Wine Sauce …It’s What’s for Dinner
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.