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Lamb Chops with Balsamic Rosemary Reduction

Try this exciting and exquisite dish for your next celebration.

Lamb Chops with Balsamic Rosemary Reduction

Total Time:

30mins

Prep:

20mins

Cook:

10mins

Skill Level:

Medium

Ingredients

  • 1 fresh New Zealand lamb rack
  • 1 tsp. fresh rosemary
  • 1/2 tsp. fresh basil, chopped finely
  • 1/2 tsp. fresh thyme, chopped finely
  • 1 tbsp olive oil
  • 1 tbsp. fresh shallots, minced finely
  • 1 cup chicken broth
  • 1-2 tbsp. Nonna Pia's rosemary balsamic reduction
  • salt and pepper

How to Make It

1.

Cut the lamb rack into individual chops, between the bones. For a cocktail item, cut into single bone chops (about 8). For a dinner entree, cut into double bone chops. Let them rest for about 15 minutes to ensure they pick up the flavour of the herbs.

2.

Heat the olive oil in a heavy-bottomed skillet, and sear the chops until evenly browned on both sides. For single-bone chops. do this quickly over high heat. For double bone chops, reduce the heat to medium, cooking for about 3-4 minutes on each side.

3.

Remove chops from the pan and keep warm.

4.

Add the minced shallots to the pan; saute until golden brown.

5.

Add the chicken stock and reduce down to about 1/4 cup. Swirl in the balsamic reduction; season with salt and pepper.

6.

Glaze the warm chops with the reduction and serve immediately.

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