All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
Heat the olive oil over medium-high heat in a large pan. Season the lamb with paprika and salt, and pepper, to taste. Place the lamb in the pan and cook until brown on all sides, about 5 minutes. Add the garlic, thyme, and rosemary and cook for 1 minute more, turning the lamb over once or twice. Add 1 cup red wine and bring to a boil. Remove the pan from the heat and place in the oven and cook for about 7 minutes. Turn the lamb over and cook for another 7 minutes. Remove the lamb from the oven and place on a plate to let rest until ready to serve.
Strain the leftover liquid from the lamb pan into another medium pan. Add the remaining wine and honey and reduce over medium heat until thick, like maple syrup consistency. Set the sauce aside until ready to use.
To serve, cut the lamb into chops and serve with the reserved sauce. Garnish with fresh herbs, if using.
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Chianti "Tuna"
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review