A Perfect Match: Pairing Lamb Chops with an Italian Red

Preheat the oven to 400°F.

Season the lamb chops with salt, black pepper, rosemary, and thyme.

Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.

Sear the lamb chops for 3-4 minutes on each side until browned.

Remove the lamb chops from the skillet and set aside.

In the same skillet, add minced garlic and sauté for 1 minute until fragrant.

Deglaze the skillet with white wine, scraping up any browned bits, and simmer for 2-3 minutes.

Stir in honey, dried lavender, and chicken broth, and bring to a simmer.

Return the lamb chops to the skillet, spooning sauce over them.

Transfer the skillet to the preheated oven and roast for 10-12 minutes for medium-rare.

Remove the skillet from the oven and let the lamb rest for 5 minutes.

Add butter to the sauce and whisk until melted and smooth.

Serve the lamb chops drizzled with the honey lavender sauce and garnish with fresh parsley.

Spice Level:

Allergens