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

Ingredients

  • 12 Frenched lamb rib chops
  • 3 cups Aspen Brewing Company Brown Bearale
  • 1 cup hoisin sauce
  • 1/3 cup finely chopped rosemary
  • 6 cloves finely chopped garlic

Instructions

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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Ingredients

  • 12 Frenched lamb rib chops
  • 3 cups Aspen Brewing Company Brown Bearale
  • 1 cup hoisin sauce
  • 1/3 cup finely chopped rosemary
  • 6 cloves finely chopped garlic
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