If you love lamb chops and balsamic vinegar, this is a simple and delicious way to combine them. It’s best to use very nice balsamic vinegar, of course, but it’s certainly not necessary.
Lamb Chops with Balsamic Reduction
Modified from AllRecipes
Yield: 4 lamb chops
- 3/4 teaspoon dried rosemary
- 1/4 teaspoon dried basil
- 1/2 teaspoon dried thyme
- salt and pepper to taste
- 4 lamb chops (about 1 inch thick)
- 1 tablespoon olive or vegetable oil (or enough to coat the bottom of the skillet)
- 1/4 cup minced shallots (about 1 large shallot)
- 1/3 cup aged balsamic vinegar
- 3/4 cup chicken broth
- In a small bowl, mix together the rosemary, basil, thyme, salt, and pepper.
- Rub 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 oil in a large skillet over medium-high heat.
- Place lamb chops in the skillet. If you want them medium, cook uncovered for 4 minutes per side. Then flip them over, cover skillet with a lid, turn the heat down to low, and cook for 3 minutes. Flip one more time, cover again, and cook for 3 minutes. Finally, remove the lid and check if they are done to your liking.
- Remove lamb chops 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 balsamic 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.
- Pour over the lamb chops and serve.