Grilled Lamb Chops with Red Wine Pan Sauce

1. 1

   In each of 2 large heavy skillets, heat 1 tablespoon of the oil until almost smoking.

2. 2

   Season the lamb chops with salt and pepper, add them to the pans and cook over high heat, turning once, until browned and crusty, 5 to 6 minutes.

3. 3

   Transfer the lamb to a platter, cover loosely with foil and keep warm.

4. 4

   Add half of the shallots to each skillet and cook, stirring constantly, until softened, about 2 minutes.

5. 5

   Add 1/4 cup of the wine to each pan and cook until almost completely reduced, scraping up any browned bits, about 5 minutes.

6. 6

   Scrape the shallot mixture into 1 skillet and add the tomato paste.

7. 7

   Cook over high heat until beginning to brown, about 2 minutes.

8. 8

   Add the demiglace and cook until reduced by half, about 8 minutes.

9. 9

   Add the butter and swirl until it melts.

10. 10

    Add any accumulated lamb juices and season with salt and pepper.

11. 11

    Strain the sauce through a fine sieve into a bowl.

12. 12

    Serve the lamb chops with the pan sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.