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    Home > Main Courses > Colorado Lamb Recipes > Oven Roasted Lamb Chops with Red Wine Sauce

    Oven Roasted Lamb Chops with Red Wine Sauce

    Published: May 24, 2013 · Modified: Aug 2, 2020 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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. 

    Lamb Chop Recipe

    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:

    Lamb Chop Recipe

    Oven Roasted Lamb Chops with Red Wine Sauce

    A rich and beautifully flavored red wine sauce recipe.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course Lamb
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6
    Calories: 143kcal
    Author: Lea Ann Brown

    Ingredients

    • 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
    Prevent your screen from going dark

    Instructions

    • 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.

    Nutrition

    Calories: 143kcal | Carbohydrates: 6g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 164mg | Potassium: 347mg | Fiber: 1g | Sugar: 2g | Vitamin A: 397IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Roasted Lamb Chops with Red Wine Sauce …It’s What’s for Dinner

    More Lamb Recipes

    • Lamb Kebab Salad with Arugula and Creamy Lemon Vinaigrette
    • Easy Pistachio Crusted Rack of Lamb
    • Moroccan Apricot Lamb Tagine
    • Lamb Sliders with Mint and Sweet Tomato Chutney

    Reader Interactions

    Comments

    1. Roz says

      May 31, 2013 at 1:02 am

      Hi Lea Ann,

      Thank you once again for being my guest blogger while I’ve been away. Funny thing that we were walking by a guy grilling outside one evening and I said, “Wow, what are you grilling?” And he said, “Lamb chops!” I immediately thought of you and this delicious recipe! Also, I have already had one reader comment that she prepared it and her husband said that it is now one his #1 favorite recipe! The sauce looks like something that I’d lick off the plate! Thank you again and for all of your kind words! I’ll be sending you a little bit of aloha love next week when I am over the jet lag!

      Hugs,
      Roz

      Reply
      • Lea Ann says

        June 02, 2013 at 12:19 pm

        Roz, I’m so glad that someone made that dish and loved it. We thought it was incredible. And thank you for the invitation to be a guest on your fabulous site.

        Reply
        • Roz says

          June 08, 2013 at 4:23 pm

          You’re so welcome Lea Ann, and as I said, ‘don’t hesitate to ask me to return the favor whenever you may need it.’

          I’m sending you something from Hawaii as a thank you gift this coming Monday!

          Hugs,
          Roz

        • Lea Ann says

          June 09, 2013 at 4:25 pm

          I look forward to my present. That’s so nice of you.

    2. Vickie says

      May 27, 2013 at 11:04 am

      Mouth is watering! Love this.

      Reply
      • Lea Ann says

        May 30, 2013 at 3:21 pm

        Vickie you just wouldn’t believe how good this was.

        Reply
    3. Karen Harris says

      May 25, 2013 at 6:31 pm

      You did her proud Lea Ann. This dish looks so good.

      Reply
      • Lea Ann says

        May 30, 2013 at 3:23 pm

        Thanks Karen. 🙂

        Reply
    4. Karen (Back Road Journal) says

      May 25, 2013 at 4:00 pm

      I love white beans with lamb…lovely job.

      Reply
      • Lea Ann says

        May 30, 2013 at 3:24 pm

        You should give this one a try Karen, this really is a special recipe.

        Reply
    5. Larry says

      May 24, 2013 at 3:13 pm

      You did Roz proud while she lays around in Hawaii – can’t believe she chose that over our blogger luau. This dish looks and sounds delicious Lea Ann.

      Reply
      • Lea Ann says

        May 30, 2013 at 3:24 pm

        Thank you Larry. WHAT??? she chose Hawaii over Almost Heaven???

        Reply
    6. Happy Valley Chow says

      May 24, 2013 at 1:15 pm

      Lamb is one of my all time favorite meats so I definitely have to try this recipe. Great idea 🙂

      Happy Blogging!
      Happy Valley Chow

      Reply
      • Lea Ann says

        May 30, 2013 at 3:25 pm

        Please let me know how you like it.

        Reply

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    I'm Lea Ann, A Culinary School Grad bringing you Wild West Colorado inspired recipes. You'll find lots of Southwestern, and Mexican food recipes, and some favorites from Culinary School along with pro cooking tips. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration and reliable, approachable, easy to follow recipes.

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