Lionheart Wines
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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

Pg. 223-224

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