Lamb Rib Chops Glazed in Red Wine

If you can find American lamb, opt for it. It is a larger meatier lamb and results in heartier portions. Try using port to add a sweet note to this dish.

Serves: 4Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 2 cups red wine
  • 1 Tbsp. butter
  • 1 rack of lamb, cut into 4 thick chops
  • 1⁄4 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 3 Tbsp. extra-virgin olive oil
  • 1 cup sautéed mushrooms
  • 1 cup sautéed green vegetables


  • Bring the port wine to a hard boil in a saucepan until only about 1⁄4 cup remains. Add the butter to the wine and remove from heat.
  • Preheat oven to 425°F.
  • Season both sides of each chop with salt and pepper. Heat the olive oil in an ovenproof skillet on medium-high, and sear the chops on both sides. Brush the glaze over the chops, and place the skillet in the oven. Bake for 5 minutes for medium-rare. Serve hot with mushrooms and vegetables.