Seared lamb and swingin' Zin reduction sauce

March 18, 2009 5:40:51 PM PDT
A one-pan dish that's great for your next dinner party.

Seared Lamb with Swingin' Zin Reduction Sauce


  • 8 lamb loin chops, also known as lamb t-bones
  • 1 TBS extra virgin olive oil
  • Sea salt
  • Fresh cracked pepper
  • 1 TBS fresh, chopped rosemary
  • 2 tsp each of fresh, chopped thyme & sage
  • ¼ cup chopped shallots
  • 3 cloves of minced garlic
  • 1 ½ cups high quality veal stock
  • 1 cup R&B Cellars Swingsville Zinfandel
  1. Season chops with salt & pepper
  2. Rub both sides of chops evenly with dry rub ingredients
  3. Cover, let sit for 30 minutes at room temperature
  4. Heat olive oil over medium high heat in large sauté pan
  5. Sear chops for 3-4 minutes per side for medium rare
  6. Remove chops, set aside & keep warm
  7. Reduce heat, & in the same pan, sauté shallots 1 minute
  8. Add garlic, sauté about 30 seconds, being careful not to burn garlic
  9. Pour in R&B Cellars Swingsville Zinfandel, return heat to medium-high, & scrape up all the bits (THE BITS MAKE THE SAUCE!), & simmer about 10 minutes.
  10. Add stock, bring to a boil, then simmer until reduced by half
  11. Season to taste with salt & pepper, pour over warmed meat, enjoy
Submit your recipe! R&B Cellars would like The View from the Bay viewers to submit a creative recipe using R&B Cellars' Swingsville Zinfandel to

The winner will receive a CASE of the 2006 R&B Cellars Zinfandel and a ladies or men's shirt as well. We will also have 2 runner-up prizes of a bottle of the Zinfandel and the shirt. The winning recipe will be featured in next month's Blue Note newsletter and will be posted on the new recipe section of the R&B site.

R&B Cellars
1835 San Jose Ave.
Alameda, CA 94501
510-749-8481 fax
510-749-8477 office