LAMB CHOPS WITH BALSAMIC & RED WINE REDUCTION

Lamb Chops with Balsamic & Red Wine Reduction image

Provided by Francine Lizotte

Time 30m

Number Of Ingredients 13

4 large lamb loin chops, about 3/4-inch thick
freshly ground black pepper, to taste (i always use mixed peppercorns), divided
2 large cloves garlic, smashed
2-3 sprig(s) rosemary, bruised
3 Tbsp olive oil, divided
2 Tbsp orange juice
ground himalayan sea salt
1/4 c shallots, minced
1/2 c low-sodium beef broth
1/4 c dry red wine
3 Tbsp good quality aged balsamic vinegar
1 Tbsp honey
1 tsp beurre manié

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