Grilled Sonoma Lamb Chops

  • Active Time 20m
  • Total Time 1h 20m

Makes 4 servings


  • 4 loin lamb chops, 1 1/2 inches thick
  • For the Marinade:
  • 1/4 cup olive oil
  • 1/4 cup water
  • 2 cloves garlic, smashed
  • 2 tablespoons chopped fresh thyme, or 2 teaspoons dried
  • For the Sauce:
  • 2 tablespoons dry red wine
  • 1 tablespoon minced shallots
  • 1 clove garlic, minced
  • 1/2 cup beef broth
  • 1/2 teaspoon arrowroot
  • 1 teaspoon butter (optional)



In a glass or stainless-steel pan large enough to hold the chops, combine the marinade ingredients. Add the lamb and coat on both sides. Marinate for at least 1 hour, turning the meat over after 30 minutes. Heat the grill or a broiler.

Remove the chops from the marinade. Grill or broil to the desired degree of doneness.


In a small saucepan over high heat, combine the wine, shallots and garlic and boil briefly until the liquid is reduced to 1 tablespoon. Add the beef broth and simmer over low heat for 5 minutes. Strain out the shallots and the garlic. Return the broth to the saucepan. Whisk in the arrowroot and heat briefly until slightly thickened. Keep the sauce warm over low heat. Just before serving, whisk in the butter, if desired.

When the chops are finished, divide them among 4 dinner plates and spoon some of the sauce on each chop.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3761

nutrition information per serving

135 calories; 7g total fat; 43mg cholesterol; 54mg sodium; 1g carbohydrates; 0g fiber; 14g 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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