Broiled Lamb Chops

  • Active Time 20m
  • Total Time 20m
  • Rating ****

Treat yourself to a dinner reward with these lamb chops and a bottle of zinfandel.


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 cup Port or red wine
  • 1/2 cup beef stock
  • 1 teaspoon chopped, fresh or dried rosemary
  • Salt and pepper to taste
  • 4 (3-ounce) loin lamb chops


FOR SAUCE: Heat a large frying pan over high heat. Pour the oil in a pool in the center of the pan and place the butter in the center of the oil. When the butter starts sizzling, spread the oil and butter to coat the bottom of the pan. Add the shallots and cook, stirring frequently, until they are soft, about 2 minutes. Add the garlic and cook one minute more. Increase the heat to high, add the Port, and let it reduce by half. Add the beef broth and rosemary and continue simmering until the liquid reduces by half. Season with salt and pepper and set aside. Reheat the sauce just before serving.

Preheat the broiler. Sprinkle salt and pepper on both sides of each chop. Place the chops on a broiler pan and broil 3 inches from the heat for 4 to 5 minutes. Turn and broil 4 to 5 minutes more for medium. Serve immediately topped with the reheated sauce.

Recipe reprinted by permission of Chronicle. All rights reserved.

RecID 1824

nutrition information per serving

238 calories; 11g total fat; 64mg cholesterol; 72mg sodium; 6g carbohydrates; 0g fiber; 19g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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