The Modern Paleo Meats - Blog is dedicated to raising the awareness of the health benefits of eating 100% grass fed buffalo, lamb and beef products from animals that have been 100% pastured and never given any added hormones and antibiotics. I promote the idea of the re-emerging animal husbandry practices of animals living off the land and roaming free - this turns out to be better for the animals and for the environment. Eating this type of lean red meats is promoted by the Paleo, Low-Carb and Gluten-Free diets - so this blog will also explore Paleo Lifestyle topics, suggestions and recommendations for how to eat and exercise consistently with these regimes. Articles, comments and thoughts expressed by this blog are opinions and beliefs and should not be taken as any type of medical advice. Online store: www.ModernPaleoMeats.com

Sunday, March 17, 2013

Pan Seared Lamb Chops with Red Wine Sauce

These pan seared lamb chops with red wine pan sauce are very easy to put together and taste amazing!  Your friends and family will think you have been to culinary school...  Get grass fed lamb delivered directly to home by ordering online from here: http://www.modernpaleomeats.com/GrassFed_Lamb_Packages.html

Pan seared grass fed rack of lamb with red wine sauce

  1. 1 1/2 pounds of rack of lamb chops
  2. 1-2 Tbsp of coconut oil or olive oil
  3. 3 Tbsp finely minced shallots
  4. 1 Tbsp red wine
  5. 3/4 cup of chicken or beef stock
  6. 1 tsp of minced rosemary (can replace with thyme or tarragon)
  7. 4 Tbsp unsalted butter - cut into small cubes
  8. Freshly ground black pepper and sea salt to taste

  1. Lightly rinse rack / chops in cool water
  2. If not pre-cut, cut the rack into individual chops and pat dry
  3. lightly season both sides with salt and pepper
  4. Start oven to bake at 400'
  5. In a large skillet pan preheat the oil at medium heat
  6. Sear the chops for ~2 minutes per side 
  7. Remove chops from pan, cover with foil to keep warm and set aside
  8. Drain away most of the fat in pan leaving about 1 Tbsp
  9. Saute the shallots until soft
  10. Add the wine and stock
  11. Scrape up any brown bits sticking to bottom of pan
  12. Bring to a boil until liquid is reduced by half
  13. Add and stir in the rosemary
  14. Remove the pan from the heat and stir in the butter until completely melted in
  15. Add salt and pepper to season
  16. Pour off sauce into a small bowl or measuring cup
  17. Place chops back in pan pour sauce over the chops
  18. Place in oven for about 2 minutes - remove and serve

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