I had lamb chop dish for dinner, but didn’t want to make the same boring way of making lamb chop. So, I looked for a recipe online.. and found this!! The lamb chop was awesome! I was super surprised, and I surprised hubby with the taste. He said that it is up to par with those found in restaurants. LOL.
But, seriously.. it is that good!! It kind of intimidated me when I saw the recipe title.. which has the words.. “balsamic reduction” on it. What the heck is that? That sounded difficult to me, and I almost discarded the recipe after reading just the title. It turned out to be very simple method of cooking, and you can almost call yourself a “chef” after making such dish. It is awesome!
3/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/2 teaspoon dried thyme
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
1/4 cup minced red onion
1/3 cup aged balsamic vinegar
3/4 cup chicken broth
1 tsp garlic salt
1 tbp butter
In a small bowl or cup, mix together the rosemary, basil, thyme, garlic 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.
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.
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, stir in butter. Pour over the lamb chops, and serve.