Herb-Crusted Lamb Chops with Morel Mushroom Sauce

Carte Blanche Sun Chase Pinot Noir

A tender, aromatic dish that enhances the wine’s evolved red fruit and savory complexity. The gamey richness of the lamb and the deep, earthy morels bring out the wine’s secondary notes of truffle, dried rose petals, and spice, creating a harmonious pairing.

Ingredients

4 lamb chops
2 tbsp Dijon mustard
½ cup panko breadcrumbs
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tbsp olive oil
Salt and black pepper

For the Sauce:

1 cup morel mushrooms, cleaned and sliced
1 shallot, minced
½ cup Pinot Noir
½ cup beef or veal stock
2 tbsp unsalted butter

Method

Preheat oven to 400°F.
Season lamb chops with salt and pepper, brush with Dijon mustard, and coat with a mixture of breadcrumbs, rosemary, and thyme.
Heat olive oil in a skillet and sear lamb chops until golden brown on both sides. Transfer to the oven and roast for 5-7 minutes (medium-rare).
For the sauce, sauté shallots and morels in the same pan. Deglaze with Pinot Noir, reduce, then add stock and simmer. Finish with butter.
Serve lamb chops with the morel sauce drizzled over the top.