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Goat loin chops with rosemary, red wine and olives recipe
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Red Wine Olive Sauce for Lamb, Pork or Chicken

Seared goat loin or lamb chops with a quick pan sauce made from rosemary, olives and red wine. Serves 2
Prep Time15 minutes
Dry-brining time (optional)8 hours
Course: Main Course
Cuisine: Italian
Keyword: Goat Chops, lamb chops
Servings: 2
Calories: 309kcal

Equipment

  • 1 10 inch saute pan

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 oz finely diced shallot
  • 1 teaspoon chopped rosemary
  • 2 oz lamb demi glace
  • 2 oz lamb stock or water
  • 4 oz dry red wine
  • ½ cup pitted kalamata olives halved

Instructions

  • Season the lamb chops or other meat with the rosemary, salt and pepper and allow to rest overnight in the fridge, or for at least a few hours.
  • Heat the cooking oil in a 8-10 inch pan that can accommodate the lamb chops, and brown the lamb chops well on both sides.
  • Remove the lamb chops and keep warm in a dish with a rim to catch any juice. Add the shallots and butter to the pan, cook for two minutes, then add the flour, stir, and cook a minute more.

Olive Sauce

  • Add the olives, wine and demi glace to the pan, along with the stock or water and any juice from the chops, bring to a simmer and cook until thickened, about 3-4 minutes.
  • Double check the seasoning for salt and pepper, add the lamb chops back to the pan and heat through, then serve the chops with the olives and sauce spooned over them.

Notes

The sauce is pictured with lamb chops, but will be good with just about any meat, especially pork and chicken. 

Nutrition

Calories: 309kcal | Carbohydrates: 15g | Protein: 9g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 15mg | Sodium: 1137mg | Potassium: 111mg | Fiber: 2g | Sugar: 5g | Vitamin A: 310IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg