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Lamb Chops with Balsamic Reduction

Lamb Chops with Balsamic Reduction

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    40 m
PGRAYMENDOZA

PGRAYMENDOZA

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.

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Nutrition

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  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

QAEDON
488

QAEDON

5/12/2007

A savory dish without garlic?! Oh, the humanity! I set this precious dish on a bed of wild greens, avocado & seasonal tomatoes with a whisper of bleu cheese. An incomparable success! A glass of good red wine cleared the tongue, readying it for more, more, more! (added 05/12/07: Fry a sliced pear or two until golden brown after you fry the meat. Pour the prepared vinegarette over both!)

EKW0801
330

EKW0801

12/28/2007

This is an excellent recipe for lamb. One of the few recipes here I've changed little to none. I see quite a few complaints on the reduction as being either too thin, or that there's too much left over. Make sure you give the sauce time to reduce(reductions are by no means quick), and know that the more surface area to your skillet, the less time it takes to reduce. Also, if you're trying to do this in a non stick pan, that might be the problem. Use good stainless steel as it is a great heat conductor, and also necessary to properly sear the lamb. I also see complaints about it tasting too "vinegary". If you reduce it properly and use high end balsamic vinegar, you should not have this problem. After all, there is no point to CHEAP balsamic vinegar, EVER.

TAMRAKAT
246

TAMRAKAT

10/26/2005

This was my first time making lamb so I was more than a little nervous. I cannot believe how great this was! My husband kept making sounds after biting into it, "Ooh, Ahhh,ummmm....." I would give it ten stars if I could. The lamb was great served on a bed of wild greens and the reduction sauce was perfect drizzled over everything including my rosemary baked potato wedges. It paired well with Nero D'avola's "Romolo Buccellato" (a red wine). An unsung hero of a wine, well worth the $8 we paid for it. Next time I'll try shallots instead of onions and I'll look for a nice warm deep mellow balsamic. I'm exciting about making it again, maybe even making it for a dinner party!

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