# Lamb Loin Chops with Red Wine Pan Sauce with Cumin and Chiles

> Toasty cumin and piquant chiles, offset with fresh cilantro and lime zest, balance bold red wine in this quick pan sauce.

**Total time:** 15 minutes
**Servings:** 4

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## Ingredients

- 8 (1/2-inch-thick) lamb loin chops (about 2 lbs, fatty tips trimmed)
- Kosher salt, to taste
- Black pepper, to taste
- 3 tbsp neutral oil (such as grapeseed)
- 1 to 2 tbsp finely chopped red Fresno chile or jalapeño chile (from 1 medium [3/4 oz] chile, seeded if desired)
- 2 medium garlic cloves, finely chopped (about 2 tsp)
- 1 1/2 tsp ground cumin
- 1/3 cup bold red wine (such as Rioja or Bordeaux)
- 1 cup beef stock or lower-sodium beef broth
- 2 tbsp cold unsalted butter
- 3 tbsp chopped fresh cilantro
- 1/2 tsp grated lime zest plus 1 tbsp fresh juice (from 1 lime)

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## Shopping List

### 🥩 Meat & Poultry
- [ ] 8 (1/2-inch-thick) lamb loin chops (about 2 lbs)

### 🥬 Produce
- [ ] 1 red Fresno chile or jalapeño chile
- [ ] 2 garlic cloves
- [ ] Fresh cilantro (need 3 tbsp chopped)
- [ ] 1 lime (for zest and juice)

### 🥫 Pantry
- [ ] Neutral oil (such as grapeseed, need 3 tbsp)
- [ ] Ground cumin (need 1 1/2 tsp)
- [ ] Bold red wine (need 1/3 cup)
- [ ] Beef stock or lower-sodium beef broth (need 1 cup)

### 🧈 Dairy
- [ ] 2 tbsp cold unsalted butter

### 🧂 Spices & Seasonings
- [ ] Kosher salt
- [ ] Black pepper

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## Instructions

1. **Season the lamb.** Season the lamb with salt and pepper. In a very large skillet, heat the oil until shimmering. Add the lamb chops and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and cook until the chops are browned on the second side and an instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer the chops to plates and tent to keep warm. Discard all but 1 tablespoon of drippings.

2. **Make the pan sauce.** Heat reserved drippings in skillet over medium-high. Add chile and garlic; cook, stirring constantly, until softened, about 20 seconds. Add cumin; cook, stirring constantly, until fragrant, about 10 seconds. Add red wine (mixture will immediately begin to simmer). Simmer over medium-high, stirring occasionally to loosen browned bits on bottom of skillet, until liquid has reduced by about half, 1 to 2 minutes. Add stock; continue to cook, stirring occasionally, until mixture has reduced to about 3/4 cup and just barely coats the back of a spoon, 4 to 6 minutes. Reduce heat to low; add butter to mixture, stirring until just melted, about 30 seconds. Remove from heat. Stir in cilantro, lime zest, and lime juice. Season to taste with salt and black pepper. Serve the red wine pan sauce with the lamb chops.

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## Serving Ideas

- Serve over creamy mashed potatoes or polenta
- Pair with roasted vegetables like asparagus or green beans
- Serve with a side of couscous or rice pilaf
- Add a fresh arugula salad on the side