Seared and Roasted Lamb Chops with Balsamic Pan Sauce

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Ingredients for Lamb:

1 Lamb Rack ("Frenched from butcher" and cut in half) or 8 Lamb Chops
2 Sprigs of Rosemary
Kosher Salt and Fresh Cracked Pepper

Ingredients for Pinot Mustard Sauce:

2 Medium Shallots, minced
1/2 Cup Pinot Noir
1/2 Cup Chicken or Lamb Stock
1 Tablespoon Balsamic Vinegar
1 Teaspoon Dijon Mustard
3 Tablespoons Unsalted Butter, cut into 1-inch pieces
1 Teaspoon Fresh Thyme, minced
Kosher Salt and Fresh Cracked Pepper


Preheat oven to 325 degrees.
1. Place a large sauté pan (preferably cast iron) over medium heat.
2. Season the lamb generously with salt and pepper.
3. Sear the top side or the fat side of the chops, rendering the fat a little while browning the top of the rack of chops (about 5 - 7 minutes). Flip the lamb so the bones side is down and the “Frenched” bones are resting on the edge of the pan.
4. Add the rosemary to the pan and transfer pan to the oven and roast for about 20 minutes for medium rare - medium cooking temperature.
5. Take the lamb out of the pan and place onto a clean cutting surface. Cover with foil and allow the meat to rest.
6. Drain excessive fat out of the pan, leaving about a tablespoon of fat. Place the pan back over low heat and add the shallots, stir the pan frequently while cooking until they are translucent.
7. Increase the heat to high, add wine and stock, and bring to a boil. At this time loosen any of the browned bits stuck to the pan with a wooden spoon and incorporate them into the sauce. Boil until the liquid is reduced in half.
8. Reduce heat to medium, add the balsamic vinegar and Dijon mustard and cook until the sauce has the consistency to lightly coat the back of the spoon.
9. Remove from heat and stir in butter. This will help thicken it a little more and give it a nice glossy appearance.
10. Add the fresh thyme, season with salt and pepper to taste.
11. Slice chops, place on platter and drizzle pan sauce over the top. Serve with a brown rice or farro pilaf and grilled seasonal vegetables. Pair with our 2013 Barrel 16 Pinot Noir for added deliciousness.