R & B Cellars Seared Lamb with Swingin’ Zin Reduction Sauce

Jazz up tender lamb chops with a swingin' zinfandel reduction from San Francisco's East Bay award-winning R & B Cellars.

Servings: 4

Cook Time: 1 hour plus

Pair With: A rich, jammy Zinfandel, like the R & B Cellars Swingsville Zin.

Source: Recipe and photo courtesy R & B Cellars.


Ingredients for the Seared Lamb with Zin Sauce:
8 lamb loin chops: 1 1/4" – 1 1/2" thick
Sea salt
Fresh cracked pepper
Dry Rub (below)
1 tablespoon extra virgin olive oil
Reduction sauce (below)

Ingredients for the Dry Rub:
1 tablespoon fresh rosemary, finely chopped
2 teaspoons fresh thyme, finely chopped
2 teaspoons fresh sage, finely chopped

Ingredients for the Reduction Sauce:
1 1/2 cups high-quality veal stock (can substitute with beef or lamb stock)
1 cup R&B Cellars Swingsville Zinfandel
1/4 cup shallots, finely chopped
3 cloves garlic, minced


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.

Recipe Courtesy Of

R & B Cellars

From its very first note, San Francisco Bay's R & B Cellars has delivered premium wines infused with the musical passion of its owners, Barbara and Kevin Brown.