Main Course - Lamb

This recipe is from "Stop and Smell the Rosemary" from the Houston Junior League. My friend Martha Plunkett tested every recipe in the book, multiple times. Love this sauce!


For the lamb:
  • 1 rack of lamb, 8 to 10 ribs
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
For the sauce:
  • 1 onion, chopped
  • 2 strips bacon, chopped
  • 1 tablespoon fresh rosemary
  • 1/2 cup port
  • 1/4 cup water
  • 1/2 cup heavy whipping cream


Prehead oven to 350 degrees. Trim excess fat from lamb. Sprinkle with rosemary, salt, and pepper. Place lamb in baking dish. Bake 45 minutes. Set aside, keep warm.

Pour drippings from lamb in a skillet. Add onion and bacon. Cook over medium heat until bacon is crisp. Add rosemary, port, and water. Bring to a boil. Reduce heat. Simmer uncovered until reduced to 1/2 cup. Add cream and simmer, stirring until slightly thickened. Spoon sauce over lamb and serve immediately.

Prep: 10 m
Cook: 15 m
Ready In: 40 m
Recipe By:PGRAYMENDOZA (allrecipes)

"This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce."


  • 3/4 teaspoon dried rosemary
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste
  • 4 lamb chops (3/4 inch thick)
  • 1 tablespoon olive oil
  • 1/4 cup minced shallots
  • 1/3 cup aged balsamic vinegar
  • 3/4 cup chicken broth
  • 1 tablespoon butter


In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.

Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.

Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

Recipes List all