Lamb Chops with Red Wine and California Raisins

Submitted by: Bernard Ibarra

Succulent lamb chops with a peppery raisin and red wine sauce.


  • Serving Size: 2 chops, 1/2 cup sauce


  • 12 lamb chops (about 4 ounces each), frenched
  • Salt and pepper; to taste
  • 4 teaspoons olive oil
  • 1 clove garlic, chopped
  • 1 Spanish onion, chopped
  • 2 fresh tomatoes, peeled and chopped
  • 6 piquillo peppers or 3 pimientos, chopped
  • 3/4 cup California raisins
  • 1/2 cup Cabernet-style red wine
  • 1 tablespoon chopped fresh cilantro
  • Espelette pepper powder*; to taste


Season lamb chops with salt and pepper. In large sautépan, over high heat, heat olive oil. Sear chops quickly on both sides; finish in oven at 375°F for 6 to 10 minutes. To same pan, add garlic and onion; cook and stir until golden. Add tomatoes and cook over moderate heat until tender. Then, stir in peppers, raisins, wine, cilantro and pepper powder; cook 5 minutes. Adjust seasonings.

To Serve

Divide and spoon sauce onto 6 plates. Arrange 2 chops on each.

Note: Ancho chile powder may be substituted for espelette pepper powder.

Nutrition Facts Per Serving

Calories 840 (60% from fat); Total Fat 56g (sat 23g, mono 24g, poly 4g, trans 0g ); Cholesterol 225mg; Protein 59g; Carbohydrate 21g; (Dietary Fiber 2g; Sugars 19g; ); Iron 5mg; Sodium 190mg; Calcium 62mg; Potassium 1095mg

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