Pair lamb chops with balsamic vinegar reduction to impress dinner guests.
Lamb, a culinary staple in the Middle East, is made from young sheep. Lamb chops come from different places on the lamb. Loin chops come from the loin and rib chops from the rib area. Blade or arm chops are cut from the shoulder and sirloin is a leg cut. Recipes that call for lamb chops can be made from any of these cuts, unless the recipe calls for a specific cut. Lamb pairs well with balsamic vinegar, an aged, syrupy reduction of sweet white grape juice. The sweetness of the balsamic vinegar compliments the sometimes spicy gaminess of the lamb.
Instructions
1. Whisk the rosemary, thyme, salt and pepper with 1 tbsp. of the olive oil in a bowl. Place the lamb chops on a plate. Using your finger or a spoon, spread the marinade on the top and bottom of the lamb chops and let it marinate for at least 15 minutes. Mint would also work in this recipe.
2. Heat 1 tbsp. of olive oil over medium heat in a large skillet. Cook the lamb chops for 3 minutes on each side for rare. Cook them longer if you want the meat more done. Lamb is traditionally served rare.
3. Put the rare lamb chops back on the plate while you make the sauce. Cover them with a dish towel to keep them warm.
4. Cook the shallots and garlic in the leftover fat and oil in the skillet. Saut the shallots and garlic until they are slightly browned.
5. Add the balsamic vinegar and chicken broth, turning the heat up to medium-high. Cook the sauce until it reduces by half. This should take about 5 minutes. Cook it longer if the sauce is runny. It should coat the back of a spoon when it's done. Balsamic vinegar is typically used in a reduction sauce when served with meat.
6. Remove the sauce from the heat and stir in the butter. The butter adds another level of flavor and richness to the sauce. Pour it over the lamb chops and serve.
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