Lamb Chops with Red Wine Jus

Nolan’s Penfolds and Lamb menu featured classical French and Italian techniques and methods like smoking. If you’re looking for a simple lamb recipe that highlights red wine, try these grilled chops (they can also be roasted) from Aspen chef Jonathan Leichliter of Justice Snow’s.
March 22, 2016


1. Combine all ingredients in a small bowl and marinate chops overnight in the refrigerator.

Red Wine Jus
½ bottle good-quality dry red wine
3 black peppercorns
2 bay leaves
4 sprigs fresh thyme
2 cups demi-glace (available online or at specialty food stores)
Kosher salt and freshly ground black pepper

Fleur de sel, for garnish.

1. In a saucepan, combine wine, peppercorns, bay leaves, and thyme and bring to a low simmer. Cook until reduced to one-quarter of original volume.

2. Add demi-glace to wine and bring to a boil. Season to taste with salt and pepper.

3. Remove lamb from refrigerator and marinade one hour before cooking, and bring to room temperature. Grill over high heat, 2 minutes per side for medium-rare. Remove from grill and let rest on warm plate. To serve, arrange chops on a platter and drizzle with red wine jus and a sprinkle of fleur de sel.

Serves 6

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