Lamb Chops With Balsamic Reduction
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Recipe Summary Lamb Chops With Balsamic Reduction
This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce.Ingredients | Lamb Steak Vs Lamb Chop¾ teaspoon dried rosemary¼ teaspoon dried basil½ teaspoon dried thymesalt and pepper to taste4 lamb chops (3/4 inch thick)1 tablespoon olive oil¼ cup minced shallots⅓ cup aged balsamic vinegar¾ cup chicken broth1 tablespoon butterDirectionsIn 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.Info | Lamb Steak Vs Lamb Chopprep: 10 mins cook: 15 mins additional: 15 mins total: 40 mins Servings: 4 Yield: 4 servings
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