Best 3 Balsamic Glazed Lamb Chops Recipes
**Balsamic Glazed Lamb Chops: A Culinary Symphony of Sweet, Savory, and Succulence**
Indulge in a taste of culinary excellence with our balsamic glazed lamb chops, an exquisite dish that tantalizes the taste buds with its perfect harmony of flavors. The tender lamb chops, marinated in a blend of aromatic herbs and spices, are seared to perfection, creating a delectable crust that seals in the succulent juices. Drizzled with a luscious balsamic glaze, the chops acquire a beautiful glossy sheen and a delightful sweet-tangy flavor that complements the richness of the lamb. Accompanied by a medley of roasted vegetables, this dish is a symphony of colors, textures, and flavors that will leave you craving for more. From the classic grilled lamb chops to the innovative lamb chops with pomegranate molasses, our collection of recipes offers a diverse range of culinary adventures, ensuring that every palate is satisfied.
LAMB CHOPS WITH BALSAMIC REDUCTION
This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce.
Provided by PGRAYMENDOZA
Categories Meat and Poultry Recipes Lamb Chops
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In a small bowl or cup, mix together the rosemary, basil, thyme, 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.
- Heat olive oil in a large skillet over medium-high heat. Place lamb 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.
- 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 chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.
Nutrition Facts : Calories 254.5 calories, Carbohydrate 5 g, Cholesterol 63.9 mg, Fat 19.3 g, Fiber 0.2 g, Protein 14.6 g, SaturatedFat 7.8 g, Sodium 70.4 mg, Sugar 3.3 g
MAPLE-AND-BALSAMIC-GLAZED LAMB CHOPS WITH MINT, TOASTED ALMONDS AND FETA COUSCOUS
This flavor combo may not be a reinvention of the wheel, but it's a simple seductive supper nonetheless. I have to do away with knives and forks for these little lamb chops, and with messy fingers, gnaw off the meat, right down to the bone.
Provided by Lorraine Pascale
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the lamb: Put a large frying pan on medium heat with a good glug of oil. Run your fingers down the thyme sprigs to release their leaves and sprinkle them all over a large plate. Add a little salt and pepper and then squish the lamb chops or cutlets into the mix, turning them over to coat both sides. (This will give a lovely crust when cooked.) Fry them in the pan until they are golden brown, 3 to 4 minutes. Flip and cook, depending on how you like them done, 3 to 4 minutes more. Transfer them to a plate to rest for a few minutes, covered with foil (this will make them much more tender and juicy).
- Meanwhile, trim and slice the spring onions. Add the spring onions and salmonds to the frying pan and cook over medium heat, stirring every now and then, until the onions are wilted and the almonds golden, 1 to 2 minutes.
- For the couscous: Meanwhile, put some water on to boil.
- Pour the couscous into a medium bowl and just cover with the boiled water. Cover with plastic wrap and set aside for about 5 minutes.
- For the glaze: Combine the maple syrup, balsamic vinegar and butter in a small saucepan over high heat. Bring to a boil, then reduce to simmer, leaving it to bubble away for about 3 minutes, stirring from time to time. Once thickened and syrupy, remove from the heat and keep warm.
- Check that the couscous grains have absorbed all the water and are tender, then fluff it up with a fork. Crumble the feta cheese in, season with salt and pepper and add a good drizzle of oil. Stir together and re-cover to keep warm.
- Divide the couscous among four serving plates. Sit the rested lamb chops on top and drizzle the glaze (and any resting juices) over. Scatter over the spring onion and almond mix. Rip up the mint leaves and scatter them over the top. If using, top with the pomegranate seeds and serve.
BALSAMIC HONEY GLAZED LAMB CHOPS
Make and share this Balsamic Honey Glazed Lamb Chops recipe from Food.com.
Provided by Adventurous Achiever
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Brush lamb chops with oil.
- Sprinkle with thyme.
- Pepper & salt
- Cook in large skillet over medium-high heat for 10 mins.(turning once).
- Heat vinegar & honey in another large skillet.
- Stir and bring to boil.
- Core & cut apples or pears into 10 slices (if figs are used, cut them in half).
- Add fruit to bubbling mixture (turning to coat).
- Cook until the fruit is glazed and just tender.
- Place browned lamb chops into the bubbling mixture.
- Turn the chops every minute to glaze with sauce.
- Cook to desired degree of doneness.
- Serve glazed fruit and a drizzle of sauce.
Nutrition Facts : Calories 402.5, Fat 27.1, SaturatedFat 11.4, Cholesterol 70.3, Sodium 345.5, Carbohydrate 25.1, Fiber 1.4, Sugar 22.9, Protein 15.8
Tips:
- To ensure the lamb chops are cooked evenly, use a meat thermometer to check the internal temperature. The chops should be cooked to an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
- If you don't have a meat thermometer, you can use the following method to check the doneness of the lamb chops: press the center of the chop with your finger. If it feels springy, the chop is medium-rare. If it feels firm, the chop is medium.
- To make the balsamic glaze, use a good quality balsamic vinegar. This will give the glaze a rich and complex flavor.
- You can use any type of fresh herbs to flavor the lamb chops. Some good options include rosemary, thyme, and oregano.
- If you don't have time to marinate the lamb chops, you can simply season them with salt and pepper before cooking.
- Lamb chops can be cooked in a variety of ways. You can grill them, pan-fry them, or even bake them in the oven.
Conclusion:
Balsamic glazed lamb chops are a delicious and elegant dish that is perfect for a special occasion. The chops are marinated in a mixture of balsamic vinegar, olive oil, and herbs, then grilled or pan-fried until cooked to perfection. The balsamic glaze is made by reducing balsamic vinegar until it is thick and syrupy. It is then drizzled over the lamb chops before serving.
This dish is sure to impress your guests. It is also relatively easy to make, so it is a great option for home cooks of all levels.
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