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.
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Milton Keitshokile
[email protected]I'm definitely going to try this recipe next time I have lamb chops.
Blue G
[email protected]This is a great recipe for a special occasion. The lamb chops are elegant and the balsamic reduction adds a touch of sophistication.
Helen Ifeoluwa Bamidele
[email protected]Overall, I thought this was a good recipe. The lamb chops were tender and the balsamic reduction was flavorful. I would make it again.
Big Bro12
[email protected]I thought the balsamic reduction was a bit too sweet.
Benzadi Aya
[email protected]These lamb chops were a bit too fatty for my taste.
MD nayeem Khan
[email protected]I'm not a fan of lamb, but I tried this recipe and was pleasantly surprised. The lamb was cooked perfectly and the balsamic reduction was delicious.
Jemmel Pinat
[email protected]These lamb chops were so easy to make and they tasted incredible. I will definitely be making them again.
Pak Gaming
[email protected]I've made this recipe several times and it always turns out perfectly. It's a great weeknight meal.
Ripon Uddin
[email protected]This is one of my favorite lamb chop recipes. The rosemary and balsamic flavors are always a winner.
lovely write
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved the lamb chops and the balsamic reduction.
Edimond Boakey
[email protected]These lamb chops were amazing! The meat was so tender and flavorful, and the balsamic reduction was the perfect finishing touch.
Lima Lima
[email protected]I followed the recipe exactly, but my lamb chops didn't turn out as tender as I would have liked. I think I might have overcooked them.
Gghs Ramarian
[email protected]These lamb chops were a bit overcooked for my taste, but the flavors were still good.
Rhonda
[email protected]I'm not a huge fan of lamb, but these chops were really good. The marinade made them very flavorful and the balsamic reduction was a nice touch.
Gurls World
[email protected]Delicious! The lamb was cooked perfectly and the rosemary and balsamic flavors were amazing.
Moesha Mabaso
[email protected]These lamb chops were a hit! The balsamic reduction was the perfect complement to the tender, juicy lamb. I followed the recipe exactly and it turned out perfectly.