Braised Lamb Chops in Rosemary Port Sauce

4-6 Lamb Chops, bone in
2 Tbsp Olive Oil
2 Tbsp House Seasoning
2 tsp Mint, dried
3 cloves Garlic, minced
2 Yellow Onions, minced
2 Tbsp Rosemary, chopped fine
1 tsp Herbs de Provence
2 cups Port
1 cup Water
2 Tbsp Butter
1 tsp Corn Starch


  • Heat oil in a large skillet.
  • In a small bowl combine House Seasoning and Mint.
  • Apply half of the Seasoning mix on both sides of the meat. If you need more, mix more, but try to retain 1 1/8 Tbsp of the mixture in the bowl for later use.
  • Carefully, place the seasoned Lamb in the skillet. Brown sides, on high heat.
  • Remove and set to the side.
  • In the pan, carefully add 1 1/2 cups of the Port and scrape any particles off the pan.
  • Add the Water, Onions, Garlic, remaining Seasoning Mixture, Herbs, and Butter to the Wine.
  • In a small bowl, whisk together the Corn Starch and remaining 1/2 cup Port.
  • Add the Corn Starch/Port mixture to the Sauce forming in the skillet.
  • Carefully place the Lamb back into the skillet, cover, and reduce the heat to low.
  • Simmer for about 40 minutes.

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