Lamb Chops with a Balsamic Reduction Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 6 Lamb Chops, 1 inch thick (number of chops depends on size and type, if I use loin lamb chops I allow more per person and if I use baby lamb chops I definitely allow more person).
Olive oil
Salt and Pepper
3/4 tbsp crushed Rosemary
1/4 tbsp crushed Basil
1/2 tbsp crushed Thyme
2 Shallots, chopped finely
1/3 cup Balsamic Vinegar
3/4 cup Chicken Stock (homemade or store bought)
|
|
Directions: |
Directions:Mix the herb mixture together and rub over both sides of the chops. Salt and pepper to taste. Refrigerate chops, covered with foil or saran wrap, for anywhere from 30 minutes to a couple of hours to allow the herb mixture to flavor the lamb. Remove from the fridge about 15-30 minutes before cooking to allow to come to room temp.
Use a skillet large enough to hold all the chops. Add a tbsp. or so of olive oil and heat the skillet over a high heat. Add the chops, cover and cook for 3 1/2 minutes per side for medium rare or about 5 minutes for medium) - doneness is up to you. If you are using baby lamb chops you will need to reduce the cooking time so you do not overcook.
Remove the chops to a platter and cover with foil.
Add the finely chopped shallots to the pan and cook for about 3-4 minutes until browned, mixing and scraping up the browned bits from the pan. Add the balsamic vinegar and stir, cook for about 2-3 minutes. Add the chicken stock, stir and cook for about 5 minutes until the sauce is reduced and thickened a little.
Plate the chops and spoon some of the sauce over them before serving. |
|
Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:Cooking - 15, total depends on how long you marinate in the herbs. |
Personal
Notes: |
Personal
Notes: This is a really quick and easy dish and elegant at the same time. I have also made this recipe using store bought Tuscan Seasoning (there is always a can in my pantry because it is a great seasoning) instead of making the herb mixture and it tastes just as good. And while store bought chicken stock in a can or box is great to have in the kitchen, I also keep a jar of 'Superior Touch Better than Bouillon Chicken Base' in the fridge so I can always make as much stock as I need without wasting any. They have the same product for beef as well.
And if you increase the quantity of lamb chops just increase the seasoning and sauce ingredients accordingly.
|
|
This recipe for Lamb Chops with a Balsamic Reduction is from