Take fresh lamb loin chops out of refrigerator, season on both sides with sea salt and fresh cracked pepper. Rub both sides of chops evenly with dry rub ingredients. Cover, let sit for 30 minutes at room temperature.
In a large sauté pan, heat olive oil at medium high heat, sear chops for approximately 3–4 minutes per side for medium-rare, depending on thickness. Remove chops, cover, set aside and keep warm.
Reduce heat to medium. In same pan, sauté shallots for 1 minute in pan drippings. Add garlic, sauté about 30 seconds, being careful not to burn. Carefully pour in R&B Swingsville Zinfandel, return heat to medium high, scrape up bits in pan. Simmer about 10 minutes.
Add stock, bring to a boil. Simmer until reduced by about half. Season to taste with salt and pepper. Pour over warmed meat.
Chef's Notes:
This dish pairs well with grilled or baked potatoes, along with fresh watercress, micro-greens or baby greens salad drizzled with a zinfandel-balsamic-olive oil dressing.