LAMB CHOPS WITH POACHED QUINCE AND BALSAMIC PAN SAUCE

Lamb Chops with Poached Quince and Balsamic Pan Sauce image

Yield Makes 4 servings

Number Of Ingredients 10

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1 cup unsweetened apple juice
1/4 cup sugar
1 quince, peeled, cored, cut into 1/4-inch-thick slices
3 fresh thyme sprigs plus 1/2 teaspoon chopped fresh thyme
8 3/4-inch-thick lamb rib chops or eight 1 1/4-inch-thick lamb loin chops
1 tablespoon vegetable oil
1 tablespoon aged balsamic vinegar
1 tablespoon butter
1/2 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh rosemary

Steps:

Combine apple juice and sugar in small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Add quince slices and thyme sprigs. Reduce heat to medium-low, cover, and simmer until quince is tender, about 20 minutes. Strain, reserving quince and juices separately. Discard thyme sprigs.
Sprinkle lamb with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lamb; cook to desired doneness, about 2 1/2 minutes per side for rib chops and 3 1/2 minutes per side for loin chops for medium-rare. Transfer lamb to platter; cover to keep warm. Pour off drippings from skillet; place skillet over medium heat. Add reserved quince juices; boil until reduced to 1/4 cup, scraping up any browned bits, about 2 minutes. Remove skillet from heat; stir in vinegar, butter, oregano, rosemary, and 1/2 teaspoon chopped thyme. Season pan sauce to taste with salt and pepper.
Top lamb with poached quince. Spoon pan sauce over and serve.