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Lamb Chops with Balsamic Sauce

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Submitted by divinemi2

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

35 min

Ingredients

4 4
EACH EACH LAMB SHOULDER
chops, 3/4 inch thick *
½ 2.5
TEASPOON ML ROSEMARY LEAVES
¼ 1.3
TEASPOON ML THYME *
1 1
X X SALT *
1 1
X X BLACK PEPPER
freshly ground *
1 15
TABLESPOON ML OLIVE OIL
¼ 59
CUP ML SHALLOTS
minced *
79
¾ 177
CUP ML CHICKEN BROTH
1 15
TABLESPOON ML BUTTER
or margarine
1 1
X X ROSEMARY LEAVES
fresh, for garnish *

Directions

Rub lamb chops with rosemary, thyme, and salt and pepper to taste.

Heat oil in large skillet over high heat.

Add lamb chops in 2 batches, if necessary, and cook 3 minutes per side for medium-rare.

Transfer to serving plate and keep warm.

Add shallots to skillet and cook 1 minute.

Stir in vinegar, then broth; cook until reduced by half, about 5 minutes.

Remove from heat and swirl in butter.

Pour over chops. Garnish with rosemary, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 86 67% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 90mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 3g
Vitamin A 2% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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