Crispy Herb-Crusted Lamb Chops with Red Wine Reduction

Ingredients

• 8 pieces lamb chops
• 1 cup breadcrumbs, toasted
• 1 cup Parmesan cheese, grated
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup red wine
• 1 cup beef stock
• 2 tablespoons shallots, finely chopped
• 1 teaspoon sugar
• 2 tablespoons butter, unsalted

Method

1. 01
   Preheat your oven to 400°F (200°C).
2. 02
   In a shallow dish, combine breadcrumbs, Parmesan cheese, rosemary, and thyme.
3. 03
   Season the lamb chops with salt and black pepper. Brush each chop lightly with Dijon mustard.
4. 04
   Press the lamb chops into the breadcrumb mixture, ensuring an even coat on all sides.
5. 05
   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. 06
   Transfer the skillet to the preheated oven and roast for 10-12 minutes for medium-rare, or until desired doneness.
7. 07
   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. 08
   Reduce heat and simmer until the liquid is reduced by half, about 15 minutes.
9. 09
   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.