Pan-Deglazed Sauces for Sautéed Lamb Chops

A basic pan-deglazed sauce for lamb chops usually includes from one to five components. The first ingredient added to the still-hot pan is typically finely chopped shallots or garlic; the second is wine, usually white wine; and the third is a chopped herb, such as oregano or marjoram. Meat glaze or broth is often added and boiled down with the other ingredients to give the sauce a lightly syrupy consistency. Butter will impart a silky consistency to the sauce. But don’t use too much, as lamb is already very rich.