A slight twist on Steak Marchand de Vin, I used lamb loin chops in the place of steak. This dish is the perfect week night pick: simple to make, tastes divine (what dish made with wine doesn’t?) and is on your plate in 30 min! The key step is reducing the wine to a glaze to concentrate and mellow the flavor.
2 lamb loin chops
4 tablespoons of cold butter
1 onion, chopped
2 cups red wine
1 potato (I used a Yukon gold)
Cut the potato into skinny fries (the way the French like them) and place in the oven at 375 °F
Heat one tablespoon of butter in a heavy frying pan, add the lamb loin chops and heat over high heat for about two minutes (be careful here, you’ll set off the smoke detector if you’re not), until brown. Turn over the chops, lower the heat to medium, and continue cooking for two – five minutes, depending on their thickness and how well you like them done. A tip for testing your meat: Press your finger into the center of the meat. If it’s soft, the meat is rare, if it’s slightly resistant, the meat will be medium, and if firm it is well done. Removed the loin chops and cover with foil to keep warm.
Heat another tablespoon of butter in the pan, add the chopped onion and fry, stirring for one – two minutes until they begin to brown. Pour in the wine and let simmer, stirring and scraping to dissolve the pan juices, until the wine is reduced to almost a glaze. Take the pan off the heat. Whisk in the butter one at a time so that it softens and thickens the sauce without melting to oil.
The frites should be done by this point (approx 20 min). Remove them from the oven and place on a plate with the loin chops. Spoon the sauce over the lamb and frites and serve at once.
I recommend you enjoy this dish with your favorite red wine (I chose Sandbanks ’09 Baco Reserve). However, if it is a good wine I recommend you reserve it strictly for drinking and use a different wine to make the sauce since the nuances of a fine vintage will be lost as soon as the wine is heated.