Roasted Lamb Chops with White Wine Jus

Roasted lamb chops with white wine jus should be on your radar. This recipe using MarnaMaria Lamb Rub is easy, delicious and will impress your friends!

My aunt and I look similar, we both speak French, and we tend to have similar emotions. A few years back, we went on an epic trip to France together and basically laughed and at our way through the best of moments.

At one particular stop, we were both exhausted and found a small restaurant for dinner. I ordered the Seven Hour Lamb. The lamb was incredible, tender and so so delicious. The next day, exhausted again, I was reminiscing about said lamb. However, at this point, as tired as I was from mentally translating the deer stories of our Taxi driver Bruno, I started talking about Seven Year Lamb.

Since that time, all lamb dishes to my aunt and I are known as Seven Year Lamb, whether they require a quick sear and finish in the oven or if they have to roast into bits of carbon in an oven for seven years.

Cooking lamb can be tricky. Each different cut can have a different cooking time and temperature. Generally, we find that most cuts of lamb cook best at a temperature of 325ºF.  Additionally, lamb will continue to cook even after you remove it from heat with the internal temperature rising between 5ºF - 10ºF. As our recipe calls for it to be left in the oven, you can expect the temperature to rise a bit more, about 10ºF - 15ºF.

General roasting times for a bone-in lamb shank with are:

20 - 25 minutes/lb for medium rare (145ºF)

25- 30 minutes/lb for medium (160ºF)

30 - 35 minutes/lb for well done (170ºF)

Your true best bet with lamb, of almost any cut, is a good seasoning. Long gone in my book are the days of mint, I never really liked them together! Now, are the days of rosemary, and garlic, and bold flavors that can hold up to the beautiful gaminess of the meat. Pair this combo with roasted and lamb chops and you are golden!

If you are looking a good lamb seasoning, look no further than our MarnaMaria Lamb Rub. This blend is packed with goodness, including our secret ingredient that takes any lamb dish to the next level, Juniper Berries. That's right, those beautiful purple gin berries will take your lamb where it has never been before. I also like to pour in a bit of gin for good measure when roasting lamb, after deglazing with white wine... so good!

This blend is a must try for your next lamb dinner!

Wine and Lamb

So now you have this incredible lamb to eat, what do you have to drink? Lamb is such a fun meat with endless pairing options. The combination of fat and gamey flavors, sweetness and herb aromas leave the possibilities wide open. Lamb has more delicate flavors than heartier meats like steak so be sure to look for wines with subtle flavors that will really shine through.

Avoid big bodied, too strong wines with huge tannins here, look for a medium body wine with smooth tannins to balance things out. 

With lamb being eaten all over the world, you can choose just about any country and find a wine that will complement. We like a New Zealand Pinot Noir, French Bordeaux (St. Emillion) or Southern Rhône blend, an Italian Chianti, Spanish Rioja, or a smooth Argentinian Malbec.

On the other side, you can alternatively choose a white New Zealand Sauvignon Blanc, that will play nicely with the herb seasoning. Or a clean French Rosé or Beaujolais to play on the sweetness in the meat.

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