Lamb Chops with Red Wine Herb Butter

Lamb Chops with Red Wine Herb Butter

8 (6 oz) lamb chops

2 tbsp. olive oil

1 cup dry red wine

1 large shallot, finely minced

1 clove garlic, finely minced.

½ lb unsalted butter, at room temperature

1 ½ tbsp. finely chopped mixed fresh herbs:

            chives, parsley, tarragon, and thyme

Salt and pepper

½ tsp. lemon juice

Bring red wine, minced shallots and garlic to a boil in a small saucepan. Turn heat down; simmer until there is about 1 tablespoon of liquid left in the pan. Remove from heat and cool completely.

Beat butter in a food processor until creamy. Add the red wine mixture and combine thoroughly. Mix in the herbs and lemon juice. Add salt and pepper to taste. Refrigerate butter in container until ready to use (butter can be frozen up to one month).

Salt and pepper the lamb chops on both sides. Heat olive oil in a large sauté pan over medium heat. Cook chops on one side until golden brown. Turn chops and finish cooking, about 8-10 minutes, depending on thickness. While chops are still in pan, spoon a dollop of butter onto the warm chops. Cover with a lid for a few minutes to melt the butter slightly.  Remove lid and serve. Serves 8.