Seared Lamb Chops with Apple-Shallot Pan Sauce, Savoy Cabbage & Roasted Brussels Sprouts
A polished bistro-style lamb dinner with pan-seared chops, caramelized cabbage, and a warm apple-shallot finish. It leans luxurious and seasonal, while avoiding the recent lamb-beet/asparagus/potato combinations.
Back to full listIngredients
- Simple Truth® Natural Lamb Loin Chops about 2 lb $15.99/lb
- Green Savoy Cabbage 1 lb $2.69/lb
- Small Granny Smith Apple 2 $0.99
- Shallots 2 $4.49/lb
- Organic Carrots Bunch 1 bunch $2.99
- Fresh Brussels Sprouts - Order by the Pound 1 lb $3.99/lb
- Fresh Organic Lemon 1 $1.69
- Simple Truth Organic® Rosemary 1 pack $2.79
- Parsley 1 bunch $1.69
- Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 carton $1.79
- Kroger® Whole Garlic Bulbs 1 bulb $2.49
- Stoller Family Estate Willamette Valley Pinot Noir 2 x 750 ml $22.99
Instructions
- Heat oven to 425°F. Trim Brussels sprouts and halve if large; cut carrots into elegant batons. Toss with oil, salt, pepper, and one minced garlic clove, then roast 20-25 minutes until browned and tender.
- Season about 2 lb lamb loin chops with salt, pepper, chopped rosemary, and lemon zest.
- Thinly slice 1 lb Savoy cabbage, 2 shallots, and 2 apples.
- In a wide skillet, cook shallots in olive oil until softened. Add cabbage with salt and pepper; cook until wilted and lightly caramelized, about 8-10 minutes. Add half the apples and a splash of broth; cook until silky. Finish with a little lemon juice.
- In another skillet, sear the lamb chops over medium-high heat 2-3 minutes per side until browned and cooked to your preferred doneness. Rest 5-8 minutes.
- For a quick pan sauce, add the remaining apples to the lamb skillet with a little oil and cook until lightly golden. Add 1/2 cup broth, scrape up the browned bits, and reduce slightly. Stir in chopped parsley and a tiny squeeze of lemon.
- Plate the braised cabbage in a swoop, add the lamb chops, then arrange roasted Brussels sprouts and carrots alongside. Spoon the apple-shallot sauce over the lamb.
Cook time: 50 minutes
Estimated cost: $58-68
Health notes: Protein-forward with fiber from cabbage and apples; moderately rich but lighter than cream-based restaurant dishes.
Drink pairing: Pinot Noir or Grenache
Wine picks:
- Stoller Family Estate Willamette Valley Pinot Noir $22.99 2 x 750 ml
- The Four Graces Pinot Noir Oregon Red Wine $19.99 2 x 750 ml
Why it works: For seared lamb chops with apple-shallot pan sauce, Savoy cabbage, and roasted Brussels sprouts, Pinot Noir is the cleanest match from this list. The dish has rich lamb, sweet-tart apple, earthy brassicas, and likely some rosemary or thyme; Pinot’s acidity and red-fruit profile keeps the pairing elegant while its earthy notes echo the cabbage and sprouts. For a fancy dinner for 4, two 750 ml bottles is the right quantity. My top pick is a Willamette Valley Pinot for regional fit and better structure; the second is a richer Oregon option that still stays polished with lamb.