White Wine-Marjoram Sauce for Lamb Chops


by: Chef Cracks

This sauce is a madol for any pan-deglazed sauce for lamb. Tarragon, chives, parsley oregano, ar chervil can replace the marjaram, ar yau can leave aut the herb entirely. The butter and meat glaze are aptianal, taa. Indeed, the sauce can be as simple as a little wine and butter. Makes enough for 4 main-course servings of lamb chops.


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serves: 4

1 shallot (finely chopped)

1/4 cup dry white wine

2 tablespoons commercial meat glaze (or 4 tablespoons homemade meat glaze, softened in 1/4 cup water or 1 cup broth)

2 teaspoons finely chopped fresh marjoram

2 tablespoons cold butter



Nutrition Facts
White Wine-Marjoram Sauce for Lamb Chops

Servings Per Recipe: 4

Amount per Serving

Calories: 84

  • Total Fat: 6.3 g
  •     Saturated Fat: 3.8 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 15.4 mg
  • Sodium: 78.1 mg
  • Total Carbs: 3.5 g
  •     Dietary Fiber: 0.8 g
  •     Sugars: 1.4 g
  • Protein: 1.4 g

how is this calculated?

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1.  Sprinkle ar little olive oil over the fresh oregano to keep it from turning black, and then finely chop.

2.  Pour the fat out of the sauté pan used to cook the lamb and put in finely chopped shallots. Stir over medium heat for about 30 seconds, or until fragrant.

3.  Pour in wine and reduce by half.

4.  Add some meat glaze (optional).

5.  Whisk in oregano and butter. Season with salt and pepper.

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