Wine Pairings for Classic Pan-Seared Lamb Chops

Looking to cook up something delicious for a special night in? A classic pan-seared rack of lamb paired with the right red wine is one of those meals that feels elevated yet effortless. 

Scroll down for our perfect Classic Pan-Seared Lamb Chop Recipe, With Fingerling Potatoes and Asparagus. From Elizabeth Greaves - @elizgreaves

Bordeaux and Lamb Chops: The Perfect Pair

Lamb chops are naturally rich, savory, and earthy, especially when pan-seared to a golden crust. Bordeaux red wines, especially Cabernet-dominant blends, are known for their structure, tannins, and balanced acidity, which makes them an ideal partner for lamb.

Here’s why the pairing works so well:

• Tannins cut through richness, keeping each bite balanced and satisfying
• Bright acidity lifts the dish, preventing the meal from feeling heavy
• Dark fruit and subtle oak complement lamb’s bold, savory flavors

Weeknight Selection: Lot 161 Bordeaux

If you’re looking for a Bordeaux that tastes like something you’d order at a steakhouse, but priced for a Tuesday night, Lot 161 Bordeaux is a no-brainer. It’s smooth yet structured, full-bodied without being overwhelming, and packed with dark fruit notes and gentle oak that pair beautifully. 

Reserve Selection: Lot 202 Haut-Medoc Bordeaux

More Perfect Pairings

Our Wine Director, Alex Shaughnessy, has a few additional wine picks that will shine alongside this classic rack of lamb recipe. Find these wines at a retail location near you.

Weeknight Selections: Lot 162 Cotes du Rhone & Lot 21 French Fusion

Syrah, Grenache and GSM blends (Grenache, Syrah, Mourvèdre), are ideal for lamb, matching its rich, slightly gamey flavor with notes of pepper, herbs, and dark fruits. Both of these wines are the perfect pairings for weeknight ease.

Reserve Selection: Lot 160 Bourgogne Rouge Pinot Noir

With lighter-style, herb-forward lamb dishes, a Pinot Noir can also make a great wine pairing. A Burgundy Pinot, such as Lot 160, offers an elegant, earthy pairing for lamb, balancing delicate tannins with savory notes.

Classic Pan-Seared Lamb Chop Recipe

Ingredients:

• 6 lamb chops
• 2 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3 Tablespoons salted butter
• Salt & pepper
• Olive oil
  

1. Season lamb chops with salt, pepper, onion powder, garlic powder, and paprika.
2. Add about 1/2 Tablespoon of olive oil to a pan on medium high heat. Sear lamb chops on both sides until they are nicely golden brown, about 2-4 minutes per side.
3. During the last 2 minutes of cooking, add the butter, garlic, rosemary, and thyme to the pan. Baste lamb chops until they reach internal temperature of your liking, (135°F for medium rare, 140°F for medium.)

Rosemary fingerling potatoes

• Ingredients:
• 1/2 pound fingerling potatoes, sliced in half
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 teaspoon fresh thyme & rosemary, minced (optional)
• 1 1/2 Tablespoons olive oil
• Salt & pepper

1. Preheat oven to 425 °F.
2. To a parchment paper lined baking sheet, add the potatoes and season with the olive oil, dried thyme & rosemary, garlic powder, paprika, salt & pepper. Toss until potatoes are coated in seasoning.
3. Bake for about 25 minutes or until golden brown and crispy. Taste and adjust for seasoning at this point. Garnish with the minced fresh thyme & rosemary, if desired.
   

For the Roasted Asparagus:

• 1/2 pound asparagus, woody ends trimmed
• 1 teaspoon garlic powder
• 1 Tablespoon olive oil
• Salt & pepper, tt
• Juice & zest from 1 fresh lemon (optional)

1. Preheat oven to 425 °F.
2. Place the asparagus on a parchment paper lined baking sheet. Season with salt, pepper, garlic powder & olive oil. Toss until asparagus are coated in seasoning.
3. Roast for about 10 minutes or until tender.
4. Before serving, squeeze the fresh lemon juice & zest over the asparagus