Lamb Chops with Balsamic Reduction

If you’re still on the fence as to what to make for your special Valentine tomorrow night, get thee to a supermarket, buy some lamb chops, and make this swoon-worthy dish.

I’d been hankering for some of those delicious two-bite lamb lollipop chops and asked my hubby Roger to pick some up.  I’d have been happy to have them plain without any sauce, but Roger, who seems to have turned into me, googled lamp chop recipes and found this scrumptious recipe.  And I am oh so happy that he did!

The recipe makes a lick-the-plate-delicious balsamic reduction sauce to serve over the lamb chops.  We both took a bite, looked at each other, and said mmm…  I may or may not have groaned from the deliciousness.

Lollipop lamb chops are definitely pricey—but, for a very special Valentine’s Day dinner, I’d say they—and you—are worth it.  When you think about what a restaurant meal on Valentine’s Day could cost for two, you’ll definitely come out ahead.

Buon appetito!

One year ago:  White Fudge Cake

Two years ago:  Baked Shrimp Scampi

Three years ago:  Beatty’s Chocolate Cake

Four years ago:  Chocolate Desserts for Valentine’s Day

Five years ago:  Coconut Shortbread Cookies

Six years ago:   Cheesecake-Marbled Brownies

Seven years ago:   Molten Chocolate Cakes with Mint Fudge Sauce

Lamb Chops with Balsamic Reduction

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Ingredients

• 3/4 tsp. dried rosemary
• 1/4 tsp. dried basil
• 1/2 tsp. dried thyme
• salt and pepper to taste
• 4 lamb chops, 3/4 inch thick – I used 6 lollipop lamb chops; there should be enough sauce for 8 lollipop lamb chops
• 1 tbl. olive oil
• 1/4 cup minced shallots
• 1/4 cup aged balsamic vinegar (be sure to use a good quality!)
• 2/3 cup chicken broth
• 1 tbl. butter

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Directions

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.  It will take less time if you are using the smaller lollipop lamb chops.  You’ll want to see an internal temp of 145^o F for medium rare.  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 reduce the sauce by half, the sauce will be runny and not as good.

Remove from heat and stir in the butter.  Pour over the lamb chops and serve.  The sauce is fabulous over mashed potatoes—just sayin’.

Source:  Slightly adapted recipe from allrecipes.com