Lamb Chops with Balsamic Sauce
Yield
4 servingsPrep
10 minCook
25 minReady
35 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
lamb shoulder
chops, 3/4 inch thick |
*
|
| ½ | teaspoon |
rosemary leaves
|
|
| ¼ | teaspoon |
thyme
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | tablespoon |
olive oil
|
|
| ¼ | cup |
shallots
minced |
*
|
| ⅓ | cup |
balsamic vinegar
|
|
| ¾ | cup |
chicken broth
|
|
| 1 | tablespoon |
butter
or margarine |
|
| 1 | x |
rosemary leaves
fresh, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
lamb shoulder
chops, 3/4 inch thick |
*
|
| 2.5 | ml |
rosemary leaves
|
|
| 1.3 | ml |
thyme
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 15 | ml |
olive oil
|
|
| 59 | ml |
shallots
minced |
*
|
| 79 | ml |
balsamic vinegar
|
|
| 177 | ml |
chicken broth
|
|
| 15 | ml |
butter
or margarine |
|
| 1 | 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.
