Shallot Soaking Lamp Chops

Servings 4 Servings


  • 4 shallots
  • 1/3 cup red wine
  • 2 tablespoons red wine vinegar
  • 3 cloves garlic
  • 2 tablespoons coconut oil
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary crushed
  • 8 lamb chops


  • DO-AHEAD TIP: Marinate lamb chops overnight or for at least 5 hours (see recipe).
  • In a food processor, combine all ingredients except lamb; blend until smooth.
  • Place lamb chops in a large zipper-topped plastic bag; pour wine mixture on top. Seal bag and refrigerate overnight or for at least 5 hours.
  • At time of cooking, remove lamb from marinade (reserving marinade). Heat a large skillet over medium-high heat; add lamb chops and sear for 4 to 6 minutes per side or until cooked to desired level of doneness; remove from skillet and keep warm.
  • Add reserved marinade to the skillet; bring to a boil then reduce heat and simmer for 5 to 10 minutes. Serve sauce over lamb chops


SERVING SUGGESTION: Steamed green beans and rutabagas mashed with a little ghee (or coconut oil) and salt, pepper and ground nutmeg to taste.
NUTRITION: per serving: 676 Calories; 57g Fat; 32g Protein; 4g Carbohydrate; trace Dietary Fiber; 141mg Cholesterol; 591mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 9 Fat; 0 Other Carbohydrates. Points: 18
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