Lamb Chops with Balsalmic Reduction Sauce
This recipe is both quick and tasty, a potent combination. If you don't have all day to marinate meat, but want something that will impress your guests (or just yourself), this is the way to go. This recipe was originally posted on allrecipes.com, though I've substituted onions for shallots.
Ingredients
- 3/4 teaspoon dried rosemary
- 1/4 teaspoon dried basil
- 1/2 teaspoon dried thyme
- salt and pepper to taste
- 4 lamb chops (3/4 inch thick)
- 1 tablespoon olive oil
- 1 meduim chopped onion
- 1/3 cup aged balsamic vinegar
- 3/4 cup chicken broth
- 1 tablespoon butter
Directions
- Step 1
Combine the rosemary, basil, thyme, salt, and pepper in a small bowl.
- Step 2
Rub the spice mixture into the lamb chops on both sides, then cover and set aside for 15 minutes to let the spices work their way into the meat. If you have the time, you can cover and refrigerate after applying the rub for a few hours, but this isn't necessary.
- Step 3
Heat oil in a skillet at medium hot heat. Cook the lamb on either side till desired doneness. This took me about 5 minutes a side, but will vary depending on the thickness of the meat and the heat of your stove. Be sure to check the lamb and make sure it is cooked all the way through.
- Step 4
Set lamb aside, ideally in a warming plate or an oven at 200 degrees so it stays warm.
- Step 5
Add a little more oil to the skillet, and saute the onions till they are slightly translucent (should only take a few minutes).
- Step 6
Add balsamic vinegar, scraping the skillet to dislodge any pieces of lamb. Next, add the chicken broth, and stir the sauce over medium high heat for about 5 minutes, or until the sauce has been reduced by half. Remove from heat and add butter.
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Summary
- Prep. Time: 20 minutes
- Cook. Time: 20 minutes
- Makes 4 servings
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