Crispy Herb-Crusted Lamb Chops with Red Wine Reduction

Ingredients

Instructions

1. 1 Preheat your oven to 400°F (200°C).
2. 2 In a shallow dish, combine breadcrumbs, Parmesan cheese, rosemary, and thyme.
3. 3 Season the lamb chops with salt and black pepper. Brush each chop lightly with Dijon mustard.
4. 4 Press the lamb chops into the breadcrumb mixture, ensuring an even coat on all sides.
5. 5 Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the lamb chops for 2-3 minutes on each side until golden brown.
6. 6 Transfer the skillet to the preheated oven and roast for 10-12 minutes for medium-rare, or until desired doneness.
7. 7 While the lamb is roasting, prepare the red wine reduction. In a small saucepan, combine red wine, beef stock, shallots, and sugar. Bring to a boil over medium heat.
8. 8 Reduce heat and simmer until the liquid is reduced by half, about 15 minutes.
9. 9 Remove from heat and whisk in butter until the sauce is glossy and smooth.
10. 10 Once the lamb chops are done, let them rest for 5 minutes before serving with the red wine reduction drizzled over the top.