• Preheat your oven to 350°F (175°C).
• Season the lamb chop loins with salt and pepper on both sides.
• Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the lamb chop loins and sear them for about 2-3 minutes on each side until browned. Remove the lamb chops from the skillet and set aside.
• In the same skillet, add the chopped onion, garlic and carrots. Sauté for about 5 minutes until they start to soften.
• Add the red wine to the skillet and deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for a couple of minutes until it reduces slightly.
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