White Wine-Marjoram Sauce for Lamb Chops

Preparation info
  • Makes Enough for


    Main-Course Servings of Lamb Chops
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

This sauce is a model for any pan-deglazed sauce for lamb. Tarragon, chives, parsley, oregano, or chervil can replace the marjoram, or you can leave out the herb entirely. The butter and meat glaze are optional, too. Indeed, the sauce can be as simple as a little wine and butter.


  • 1 shallot, finely chopped
  • ¼ cup dry white wine
  • 2 tablespoons


Put the shallot in the pan used to sauté the chops and stir with a whisk over medium heat for about 30 seconds, or until fragrant. Add the wine and boil for 30 seconds, or until reduced by three-quarters. Add the meat glaze and its soaking liquid or the broth and simmer until the sauce has a lightly syrupy consistency. If you’re using meat glaze, you’ll need to thin the sauce with water to the