Lamb Chops with Balsamic Reduction
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:

Ingredients for - Lamb Chops with Balsamic Reduction

1. Dried rosemary - ¾ teaspoon
2. Dried thyme - ½ teaspoon
3. Dried basil - ¼ teaspoon
4. Salt and pepper to taste - ¼ teaspoon
5. Lamb chops (3/4 inch thick) - 4
6. Olive oil - 1 tablespoon
7. Minced shallots - ¼ cup
8. Aged balsamic vinegar - ⅓ cup
9. Chicken broth - ¾ cup
10. Butter - 1 tablespoon

How to cook deliciously - Lamb Chops with Balsamic Reduction

1. Stage

Mix rosemary, thyme, basil, salt, and pepper together in a small bowl; rub onto chops, coating both sides. Place chops onto a plate, cover, and let sit for 15 minutes.

2. Stage

Heat oil in a large skillet over medium-high heat. Cook chops in the hot skillet until no longer pink in the center, about 3 1/2 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer to a serving platter and keep warm.

3. Stage

Add shallots to the skillet; cook and stir until just browned, 2 to 3 minutes. Pour vinegar into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add broth; cook and stir until sauce has reduced by half, about 5 minutes.

4. Stage

Remove sauce from the heat and stir in butter until melted. Serve over chops. sanzoe