Lamb Chops with Balsamic Reduction

"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 g..." See moreood 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!)"

"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 ove..." See morer. 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."

"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 ..." See moreten 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!"