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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lamb Chops with Balsamic Reduction Recipe

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This recipe for Lamb Chops with Balsamic Reduction is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 teaspoon dried rosemary
1/8 teaspoon dried basil
1/4 teaspoon dried thyme
salt and pepper to taste
2 lamb chops (3/4 inch thick)
1 1/2 teaspoons olive oil
2 tablespoons minced shallots
2 tablespoons and 2 teaspoons aged balsamic vinegar
1/4 cup and 2 tablespoons chicken broth
1 1/2 teaspoons butter
Directions:
Directions:
In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve. Serves 2.
Personal Notes:
Personal Notes:
This is a great recipe, and the sauce truly makes this dish.

 

 

 

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