Best Lamb Chops With Balsamic Reduction Recipes

BROILED LAMB CHOPS WITH BALSAMIC REDUCTION

Steps:

• Preheat broiler. Arrange chops on broiler pan.
• In a small pot, combine vinegar, sugar, rosemary, and garlic. Bring to a boil and reduce heat to low. Simmer 10 minutes to thicken sauce. Remove garlic.
• Broil chops 5 minutes on each side for medium rare. Season chops with salt and pepper. Transfer chops to warm serving platter and drizzle with balsamic rosemary reduction.

SEARED PETITE LAMB CHOPS WITH ROSEMARY BALSAMIC REDUCTION

Steps:

• Preheat the oven to 400 degrees F.
• In a small bowl, combine olive oil, parsley, rosemary, and garlic. Season with salt, to taste. Set aside.
• Set a 12-inch oven-safe saute pan over medium-high heat. Season the lamb with 1 tablespoon of salt and 1 1/2 teaspoons of the black pepper. Add 1 1/2 teaspoons of the oil to the saute pan and place the lamb, fat side down, in the pan. Sear the lamb until the fat has rendered and the skin is golden brown, about 3 minutes. Continue to cook the lamb, turning to cook evenly on each side, about 2 minutes each side. Baste them with the herb and oil mixture. Transfer the pan to the oven and cook until the lamb is rare, about 5 minutes. Alternatively, you can grill the lamb chops.
• Make the balsamic drizzle while the lamb is cooking: Set a 1-quart saucepan over medium heat and add the remaining 1 1/2 teaspoons of olive oil. Once the oil is hot, add the shallots to the pan and sweat until translucent, about 1 minute. Add the garlic to the pan and sweat for 30 seconds. Pour the balsamic vinegar into the pan and bring to a boil. Add the rosemary and allow the balsamic to gently boil and reduce until only about 1/4 cup of balsamic remains, about 10 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from the heat and swirl the butter into the pan. Remove the rosemary sprigs before using.
• When the lamb is rare, remove from the oven and let rest for 5 minutes before serving. To serve, slice each double chop in half, and drizzle with the balsamic reduction.

LAMB CHOPS WITH BALSAMIC REDUCTION

Steps:

• In a small bowl or cup mix rosemary, basil, thyme, salt and pepper. Rub on lamb chops and set aside for 15 minutes.
• Heat olive oil in large skillet over med-high heat.
• Place lamb chops in skillet and cook 3 1/2 minutes on each side for med rare. Remove and keep warm on platter.
• Add shallots to skillet and cook until browned. Stir in vinegar, scaping the bottom of the skillet.
• Stir in chicken broth.
• Continue to cook over med-high heat for around 5 minutes, or until sauce is reduced by half.
• Remove from heat and stir in butter.
• Pour over chops and serve.
• Freezer Directions for OAMC:.
• Freeze chops after rubbing with herbs.
• Combine shallots, vinegar, and chicken broth in one bag and freeze.
• To cook: thaw completely.
• Cook chops per item #3 above.
• Add vinegar mix and follow item #6 above.
• Serve.

RACHAEL RAY'S BROILED LAMB CHOPS WITH BALSAMIC REDUCTION

Steps:

• Preheat broiler.
• Arrange chops on broiler pan.
• In a small pot, combine vinegar, sugar, rosemary, and garlic.
• Bring to a boil and reduce heat to low.
• Simmer 10 minutes to reduce heat and thicken sauce.
• Remove garlic.
• Broil chops 5 minutes on each side for medium rare.
• Season with salt and pepper, and transfer to warm serving platter and drizzle with the balsamic rosemary reduction.

LAMB CHOPS WITH BALSAMIC & RED WINE REDUCTION

Steps:

• 1. Season chops with black pepper and transfer in a Ziploc. Add garlic, rosemary, oil and orange juice; coat chops and let it sit room temperature for 30 minutes. Remove chops from bag, discard marinade; season chops with salt.
• 2. In a large skillet over medium-high heat, add oil and when hot, put chops; cook 3 minutes per side for medium rare. Remove from skillet and keep them warm.
• 3. Return skillet and reduce heat to medium-low. Remove any excess oil with paper towel and tongs. Add shallots and sauté for 1 minute. Add broth, red wine, balsamic and honey; bring to a boil. Reduce heat to a simmer and add freshly ground black pepper. Cook sauce until reduces half and syrupy, about 15 minutes.
• 4. Add beurre manié, 1 tsp. at a time, stir for 1 minute or until thickens, remove and spoon over chops. Serve with fingerling potatoes and steamed veggies. Makes 2 servings
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Qq2ZIAHwRls

HONEY-BALSAMIC LAMB CHOPS

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In the bowl of a food processor, combine the balsamic vinegar, garlic, honey, and parsley. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste. Reserve in a small bowl.
• Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary. Grill the lamb chops for 2 to 3 minutes each side until medium-rare.
• Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side.