Joanne Dunham - Owner
Eight 6-ounce lamb chops
2 Tablespoons olive oil
1 cup dry red wine (Dunham Cabernet or Trutina)
1 large shallot, finely minced
1 clove garlic, finely minced
½ pound unsalted butter, room temperature
1 ½ Tablespoons finely chopped mixed fresh herbs:
chives, parsley, tarragon and thyme
½ teaspoon lemon juice
Salt and pepper
Bring red wine, shallots and garlic to a boil in a small saucepan. Turn down heat; simmer until there is about 1 Tablespoon of liquid left in the pan. Remove from heat and cool completely.
Whip butter in a food processor until creamy. Add the red wine mixture and combine thoroughly. Mix in the herbs and lemon juice. Add salt and pepper to taste. Refrigerate butter in container until ready to use (butter can be frozen up to one month).
Add salt and pepper to the lamb chops on both sides. Heat olive oil in a large saute pan over medium heat. Cook chops on one side until golden brown. Turn chops and finish cooking, about 8 - 10 minutes, depending on thickness. While chops are still in pan, spoon a dollop of butter onto the warm chops. Cover with a lid for a few minutes to melt the butter slightly. Remove lid and serve.