Lamb with Wine and Cumin Sauce
Serves: 4 – 6
- 6 thick lamb chops
- 2 tbspn olive oil
- 1 garlic clove, crushed
- ½ cup dry red wine
- ½ cup Basic Brown Soup Stock (beef stock)
- ¼ cup cream or half-and-half
- 1/8 teaspoon ground cumin, or more to taste
- Salt and black pepper
- Parsley, chopped for garnish
- Heat a large frying pan and add the olive oil.
- Sear the chops well on both sides, using rather high heat. Do not overcook them as we want them to be a bit pink on the inside. Depending on the thickness of the chops, you should cook them about 4 – 5 minutes on each side.
- Remove them to a warm plate and keep them just barely warm.
- Drain the fat from the pan.
- Add the garlic to the plan and stir it around for just a moment.
- Deglaze the pan with the red wine. Be sure to scrape up all the brown goodness with a wooden spoon that has formed in the pan.
- Add the beef stock and the cream.
- Continue to boil lightly until the sauce is reduced in half.
- Add the cumin, black pepper and taste for salt.
- Serve the sauce over the chops with a chopped parsley garnish on top.
The Frugal Gourmet cooks with wine