Lamb Chops with Balsamic Reduction
This recipe for lamb chops is a favorite on our homestead. The title sound fancy but it is an easy and quick recipe for two people (we eat two chops each). Rosemary, basil and thyme give it great flavor.
- 4 lamb chops 3/4” thick
- 3/4 tsp dried rosemary
- 1/4 tsp dried basil
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 1 tbsp cooking oil
- 1/4 cup minced shallots or onions
- 1/3 cup balsamic vinegar
- 3/4 cup lamb broth or chicken broth
- 1 tbsp butter
In a small bowl or cup mix the rosemary, basil, thyme, salt and pepper. Rub onto both sides of the chops. Cover on a plate for 15 minutes.
Heat cooking oil on medium high. Place chops in skillet, and cook for about 3 ½ minutes per side for medium rare. Remove from skillet and keep warm.
Add shallot (or onions) to skillet and cook until browned. Stir in balsamic vinegar, scraping pan drippings from the bottom of skillet.
Stir in broth. Continue to cook and stir over medium heat for about 5 minutes, until sauce has reduced by half.
Remove from heat and stir in the butter.
Pour sauce over chops and serve.
- Try substituting red wine or red wine vinegar for the balsamic vinegar.
- Doubling the recipe more than doubles the amount of time to reduce the sauce.