B.R. Cohn Winery & Olive Oil Company

Spring Lamb with Cabernet Vinegar Reduction

Spring Lamb with Cabernet Vinegar Reduction

Serves 4
40 minutes prep time
Pair with our Olive Hill Cabernet


  • 1 cup beef stock, or low-sodium broth

  • 1 cup chicken stock, or low-sodium broth

  • 4 lamb shoulder chops, about 1/2 lb. each

  • 1 Tbsp. B.R. Cohn California Extra Virgin olive oil

  • 1/4 cup B.R. Cohn Cabernet Vinegar

  • 3 Tbsp. unsalted butter


Tender lamb chops with a full-flavored reduction sauce, new potatoes, and fresh asparagus join in a celebration of Spring.

In a saucepan, simmer beef and chicken stock until reduced to 1/2 cup, about 20 minutes. Heat B.R. Cohn Organic Extra Virgin Olive Oil at medium high in a skillet large enough to hold the lamb chops without crowding. Add lamb, sprinkle with salt and pepper, and sauté 3 minutes on each side for medium rare, or 4 minutes for medium. Remove lamb from skillet and tent with aluminum foil. Deglaze pan with B.R. Cohn Cabernet Vinegar over high heat, scraping up browned bits until vinegar is reduced to 1 tbsp. Add broth reduction and any juices from lamb, and boil for one minute. Reduce heat to low and add butter, 1 tbsp at a time, whisking after each addition until sauce is slightly thickened. Spoon vinegar reduction over lamb. Serve with grilled asparagus and steamed new potatoes tossed with B.R. Cohn Organic Extra Virgin Olive Oil.

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