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Herbed Lamb Chops with Pinot Noir Glaze - Dinner

4 Servings Recipe By

Ingredients

  • 1 tablespoon Vegetable Oil
  • 1 1/4 cups dice Onion
  • 1/2 cups dice Carrot
  • 2 teaspoons mince Garlic, Cloves
  • 1 tablespoon Herbs de Provence
  • 3 cups Chicken Broth/Stock
  • 4 1/3 cups Pinot Noir Wine
  • 1 tablespoon Butter
  • 2 teaspoons Flour, All-Purpose
  • 1 cup chop Italian Parsley, Fresh
  • 1/4 cups chop Thyme, Fresh
  • 1/4 cups chop Rosemary, Fresh
  • 1/4 cups chop Sage, Fresh
  • 1 tablespoon Black Pepper
  • 2 tablespoons Olive Oil #1
  • 2 pounds Lamb Chops
  • 1/8 teaspoons Salt
  • 3 tablespoons Olive Oil #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 ounces
  • 1217 Calories
  • 88g Total Fat
  • 33g Sat Fat
  • 0g Trans Fat
  • 179mg Cholesterol
  • 845mg Sodium
  • 23g Total Carb
  • 8g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 41g Protein
  • 41 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat vegetable oil in dutch oven over medium high heat.
  2. Saute onions, carrots, garlic and Herbs de Provence until vegetables are deep brown.
  3. Add chicken broth and wine and bring to a boil.
  4. Reduce heat to medium low and simmer for 30 minutes.
  5. Strain into bowl and place back into pan.
  6. Simmer about 15 minutes, until reduced.
  7. Heat butter in microwave until soft but not melted. In a bowl, mix butter and flour.
  8. Whisk flour paste into stock and simmer until thickened.
  9. In a bowl, mix parsley, thyme, rosemary, sage and black pepper.
  10. Add in olive oil #1 and mix until herbs are sticking together.
  11. Sprinkle lamb chops with salt and brush on herb mixture.
  12. Heat olive oil #2 in skillet.
  13. Saute lamb chops in skillet about 4 minutes per side.
  14. Place lamb chops on baking sheet and roast in a 350 degree oven for 25 minutes.
  15. Drizzle lamb chops with sauce.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat vegetable oil in dutch oven over medium high heat.
  2. Saute onions, carrots, garlic and Herbs de Provence until vegetables are deep brown.
  3. Add chicken broth and wine and bring to a boil.
  4. Reduce heat to medium low and simmer for 30 minutes.
  5. Strain into bowl and place back into pan.
  6. Simmer about 15 minutes, until reduced.
  7. Heat butter in microwave until soft but not melted. In a bowl, mix butter and flour.
  8. Whisk flour paste into stock and simmer until thickened.
  9. In a bowl, mix parsley, thyme, rosemary, sage and black pepper.
  10. Add in olive oil #1 and mix until herbs are sticking together.
  11. Sprinkle lamb chops with salt and brush on herb mixture.
  12. Heat olive oil #2 in skillet.
  13. Saute lamb chops in skillet about 4 minutes per side.
  14. Flash freeze.
  15. Place lamb chops into gallon freezer bag.
  16. Place sauce into quart freezer bag. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place lamb chops on baking sheet and roast in a 350 degree oven for 25 minutes.
  3. Warm sauce on stovetop until warm.
  4. Drizzle lamb chops with sauce.

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