Lamb Loin Chops with Red Wine Pan Sauce with Cumin and Chiles
Toasty cumin and piquant chiles, offset with fresh cilantro and lime zest, balance bold red wine in this quick pan sauce. The technique is simple: this recipe starts with searing bone-in lamb chops to perfection – a step that also creates the rich drippings that will become the basis for the red wine sauce. After searing the meat, sweat chile and garlic in the meat drippings before deglazing with wine, then add stock, enrich the sauce with butter, and finish it with fresh aromatics. The rich flavor of lamb is delicious here, but you can substitute cuts of beef, such as skirt steak, hanger steak or filet mignon, which would work just as well with the red wine-based sauce. To make this pan sauce with other proteins, start from step 2, working with 1 tablespoon of reserved drippings, and proceed to build the red wine sauce as written.