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

By Richard Sax

Published 1997

  • About


  • ½ teaspoon olive oil
  • 1 small onion, chopped
  • ½ carrot, trimmed, peeled, and chopped<


  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