Red Wine Glazed Lamb Chops With Asparagus Pea Salad
Elevate your spring and summer hosting with these Red Wine Glazed Lamb Chops with Asparagus and Pea Salad, a dish that feels both elegant and effortlessly seasonal. Juicy, herb-marinated lamb chops are seared to perfection, then finished in a rich red wine glaze that adds depth and a subtle sweetness. The bold flavors of garlic, rosemary, thyme, and paprika create a beautifully seasoned crust, while the glaze brings everything together with a glossy, restaurant-quality finish.
To balance the richness of the lamb, this dish is paired with a bright and refreshing asparagus and pea salad. Crisp asparagus tips and tender English peas are lightly blanched and tossed with olive oil, balsamic vinegar, and garlic, then finished with creamy feta for a salty, tangy contrast.
Perfect for dinner parties, date nights, or a special weekend meal, this recipe highlights the best of warm-weather ingredients while delivering bold, satisfying flavor. It’s a complete plate that feels elevated without being overly complicated—ideal for impressing guests or treating yourself.
Red Wine Glazed Lamb Chops With Asparagus Pea Salad
Celebrate spring with these succulent red wine glazed lamb chops and a fresh asparagus and pea salad. Herb-marinated lamb is seared and finished with a rich red wine reduction, while the crisp, feta-topped salad balances the plate. Perfect for holiday dinners or special weekend meals.
Ingredients
- 1 trimmed rack of lamb (6–8 small chops, about 1 lb / 450 g)
- 1 tbsp seasoned salt
- 1 tsp black pepper
- 1 tsp cracked black pepper
- 1 tbsp paprika
- 2 tbsp olive oil
- 1/4 cup lemon juice
- 1 tbsp Worcestershire sauce
- 1 tbsp dried mint
- 2 tbsp dried thyme
- 3 sprigs fresh rosemary
- 3 garlic cloves, minced
- 1 cup red wine (bold red recommended)
- 2 tbsp butter
- 1/4 cup mushroom gravy
- Mint sauce (optional, for serving)
- 1 cup asparagus tips
- 1 cup peas
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 1/3 cup feta cheese
Instructions
- In a bowl, combine seasoned salt, black pepper, cracked pepper, paprika, olive oil, lemon juice, Worcestershire sauce, dried mint, thyme, rosemary, and garlic. Coat the lamb thoroughly and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for deeper flavor).
- Preheat oven to 350°F (175°C).
- Heat 1–2 tablespoons of cooking oil in a large skillet over medium-high heat. Pat the marinated lamb dry to remove excess moisture, then add it to the hot pan.
- Sear each side for 2–3 minutes in a preheated skillet with a small drizzle of oil added just before the lamb. Use a heavy-bottomed or cast-iron pan for even heat, avoid overcrowding, and don’t move the lamb too much so each side develops a deep, golden-brown crust.
- Pour in the red wine to deglaze the pan, scraping up any browned bits, then transfer the skillet to the oven and roast for about 12–15 minutes for medium (135°F / 57°C) or about 15 minutes for medium-well (145°F / 63°C). Remove the lamb and let it rest for 10 minutes before slicing to keep it juicy and flavorful.
- Bring a pot of salted water to a boil. Blanch the asparagus and peas separately for about 3–6 minutes, until tender but still vibrant. Drain and let cool.
- Toss the vegetables with the olive oil, balsamic vinegar, salt, pepper, and garlic. Top with feta cheese just before serving.
- Return skillet to medium heat. Add mushroom gravy, butter, and additional red wine if needed. Stir until slightly thickened and glossy.
- Slice lamb, spoon over red wine glaze, and serve alongside the asparagus pea salad. Add mint sauce if desired.
Notes
- Marinating enhances both flavor and tenderness, don’t skip it.
- A bold red wine (like Cabernet or Merlot) gives the best depth for the glaze.
- Blanching keeps vegetables bright, crisp, and fresh, not mushy.
- Feta adds saltiness, adjust seasoning accordingly.
- Mint sauce adds a classic, refreshing contrast to rich lamb.
- Letting the lamb rest ensures juicy, tender slices.
Nutrition Facts
Calories
380Carbs (grams)
9 gProtein (grams)
29 gFat (grams)
24 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
