Seared Loin Lamb Chops with Red Wine Sauce
Scottadito d’Agnello al Vino Rosso

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Seared Loin Lamb Chops with Red Wine Sauce
Scottadito d’Agnello al Vino Rosso
cookbook: Lidia's Commonsense Italian Cooking
main ingredients: lamb
user comments (0)

serves: 6

Lamb chops are usually readily available in grocery stores and at the butcher shop. Grilling them is easy, and a good way to keep their flavor. I also like to sear them in a heavy skillet, pressing them down with a spatula so all the surfaces get crisp. Here I recommend loin lamb chops, which are more economical than the rack lamb chops, and just as tasty. Chops are best served rare or -medium--rare. I like to make a little wine sauce to serve on the side. This sauce can be made in advance and keeps well in the refrigerator or freezer. It can be frozen in small portions, and reheated when you grill lamb or any other kind of meat. This sauce is great on grilled chicken, or grilled or seared steak or venison.


2 cups dry red wine
½ cup dried cherries
4 garlic cloves, peeled and crushed
3 fresh bay leaves
1 large fresh rosemary sprig
2 teaspoons kosher salt
freshly ground black pepper
2 tablespoons unsalted butter
12 loin lamb chops, about ¾ inch thick (about 2¼ pounds total)
1 tablespoon extra virgin olive oil


In a medium saucepan, combine the wine, cherries, garlic, bay leaves, rosemary, and 1 teaspoon of salt. Season with freshly ground black pepper. Bring to a boil over -medium--high heat, and boil until the liquid has reduced to about 1 cup, about 10 minutes. Pick out the rosemary, bay leaves, and garlic, and discard. Whisk in the butter. Set aside and keep sauce warm while you cook the lamb.

While sauce reduces, heat a large heavy skillet over medium--high heat. Season the lamb chops on both sides with the remaining teaspoon of salt. Heat the olive oil in the skillet, and when the oil is hot, add the chops and sear to medium--rare, about 2 to 3 minutes per side. Serve with sauce poured over the chops.

Lidia's Commonsense Italian Cooking

In her beautifully illustrated new cookbook, Lidia Bastianich lays out a comprehensive curriculum of wise cooking tips--from the cutting board to the kitchen table. Channeling the instructive elements from the companion Public Television series, Lidia’s Kitchen, she teaches us that a good dose of common sense is the key ingredient to a stellar meal. As storyteller and chef, Lidia draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother, Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her. Whether it's Citrus Roasted Veal or Rustic Ricotta Tart, each recipe is a tangible feast. We learn to look at ingredients as both geographic and cultural indicators; in Campania, the region where mozzarella is king, we discover it is best eaten three hours after preparation. In Genova we are taught that while focaccia had its basil origins in the Ligurian culinary tradition, the herbs and flavorings will change from region to region--home chefs can experiment with rosemary, oregano, olives, or onions! When it's time for dessert, Lidia draws on the sacred customs of nuns in Italian monasteries and convents and reveals the secret to Rice Pudding with a Blessing. Lidia's Commonsense Italian Cooking is a collection of 150 delectable recipes told with common sense cooking wisdom that teaches us how create simple, seasonal, Italian dishes with grace, confidence, and love.

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