Seared Double Lamb Chops: Lamb with Roasted Garlic-Cabernet Sauce

Preparation info

  • Make chops as above, but replace step


    sauce making with this recipe.
    • Difficulty


Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About


  • ½ teaspoon olive oil
  • 1 small onion, chopped
  • ½ carrot, trimmed, peeled, and chopped
  • ½ celery rib, strings removed (Celery Stringing), chopped
  • 1 garlic clove, smashed
  • Pinch of dried or fresh thyme, plus more as needed
  • cup good cabernet sauvignon or red Bordeaux
  • cup rich veal stock or chicken broth
  • Salt and freshly ground black pepper, to taste
  • Roasted garlic


    1. Place the oil, onion, carrot, celery, garlic, and thyme in a nonreactive small saucepan over medium heat. Cover and sweat or cook, tossing once or twice with a wooden spoon, until the vegetables are tender, 5 to 10 minutes (add a spoonful of water if the vegetables start to stick to the pan).
    2. Uncover the pan; add the wine and boil until nearly dry. Add the stock or broth and boil gently until reduced by not quite half. Strain into a clean pan, pressing firmly on the solids in the strainer with the back of a spoon. Skim off any fat from the surface of the sauce with a large metal spoon or skimmer. Taste and correct the seasonings, adding salt, black pepper, or thyme, if needed. Stir in the roasted garlic; keep covered. If necessary, rewarm just before serving. Spoon over the lamb chops.