Lamb Chops with Warm Lentil Salad Paired with Rutherford Reserve Cabernet Sauvignon

Bring the “Wow!” on a Wednesday. Our Lamb Chops with Lentil Salad make it easy to create an elegant, satisfying meal in less than an hour. The wine’s bold tannins and deep cassis notes balance the savory, herby lamb, while its hints of spice enhance the arugula and thyme aromatics. 

Ingredients 

Warm Lentil Salad

• Olive oil 
• 1 red onion, thinly sliced 
• 3 cups cooked French lentils 
• ½ cup dried sour cherries  
• 2 Tbsp red wine vinegar 
• 1½ Tbsp Dijon mustard 
• Salt 
• Freshly ground black pepper 
• 2 cups fresh arugula

Over medium, heat a large skillet; add 1 Tbsp olive oil. Add onion; cook for 3–4 minutes. Stir in lentils and cherries; remove from heat and place in a bowl. In small bowl, whisk together vinegar, mustard, and 2 Tbsp olive oil. Salt and pepper to taste. Pour dressing over lentils and arugula; stir to combine. Adjust seasoning as needed. 

Lamb Chops

• 4 lamb loin chops, trimmed 
• Salt 
• Freshly ground black pepper  
• 1 cup beef stock 
• 2 Tbsp quince paste
• 1 Tbsp fresh thyme leaves 

Heat oven to 350°F. Over medium, heat a large, ovenproof skillet. With paper towel, pat chops dry. Sprinkle with salt and pepper. Add a drizzle of olive oil to pan; sear chops 2–3 minutes per side. Place chops on a plate. In the same pan, add stock and quince paste. Bring to simmer; stir to melt quince paste. Add a pinch of salt and pepper. Return chops to pan. Turn a few times to coat both sides; transfer to oven 6–8 minutes or to desired doneness. Place chops on plate. Add thyme to pan sauce; reduce to desired consistency. Salt and pepper to taste. To serve, divide salad between plates and top with a lamb chop. Drizzle with pan sauces.  

Tip:

No quince paste at your market? Apple or fig butter or high-quality peach jam will provide a similar texture and sweet-tart flavor.