Lamb with Rosemary Sauce

“The sauce over the lamb and a glass of 2016 Wine Club Reserve are a perfect pairing to one another. The wine brings out the herbaceousness of the sauce while the sauce highlights the bold fruit notes of the Wine Club Reserve.”
– Robynn Chapman, AVV Wine Club Assistant

– Serves 4-6 –

4-6 lamb chops, or cut of your choice
1 ½ Tbsp. rosemary, finely chopped
1 Tbsp. thyme, finely chopped
2 garlic cloves, finely minced
1 small lemon, cut into wedges
¼ cup AVV Wine Club Reserve
½ Tbsp. butter
Olive oil
Salt and pepper to taste

Method of Preparation:
Drizzle olive oil in a large pan and place over medium-high heat. Add lamb to pan, and cook 3 minutes or until browned. Turn lamb over, and cook 4 minutes or until desired degree of doneness. Remove lamb, leaving juice in the pan and keep warm. Add garlic, rosemary and thyme to the pan and cook approximately 30 seconds, until fragrant. Add the wine and juice from 1 lemon wedge (2 wedges if it’s not very juicy) and deglaze pan over medium-high heat for about 2 minutes, whisking up any brown bits. Whisk in butter and add salt and pepper to taste. Spoon sauce over lamb and serve immediately.

Serve with our Wine Club Reserve.