Recipe of the Week: LAMB CHOPS WITH BALSAMIC REDUCTION
September 29, 2011
“Tender lamb chops flavored with rosemary, mint, and thyme are served with a savory shallot and balsamic vinegar sauce!"
This recipe serves 4 people, you’ll need:
· 1/4 cup fresh rosemary
· 1/4 cup fresh mint
· 1/4 cup fresh thyme
· Sea Salt
· Ground black pepper to taste
· 4 lamb chops (3/4 inch thick)
· 1 tablespoon Olive Oil
· 1/4 cup minced shallots
· 1/3 cup aged balsamic vinegar
· 3/4 cup Low Sodium Free Range Chicken Broth
· 2 tablespoons butter
1. In a small bowl or cup, mix together the rosemary, mint, thyme, Sea 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 lambs 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 Low Sodium Free Range Chicken Broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. Note: If sauce is removed from heat too soon, it will be thin. Remove from heat, and stir in butter. Pour over the lamb chops and serve.
MY ADVICE: Serve the lamb chops on a bed of homemade mashed potatoes and pour the jus over the meat and potatoes. One of my favourite meals!!!
0 comments