Lamb Chops W Strawberry Balsamic Sauce Recipes

LAMB CHOPS WITH BALSAMIC REDUCTION

Steps:

• 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. 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, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

HONEY-BALSAMIC LAMB CHOPS

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.
• Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary. Grill the lamb chops for 2 to 3 minutes each side until medium-rare.
• Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side.

HONEY-BALSAMIC LAMB CHOPS

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In the bowl of a food processor, combine the balsamic vinegar, garlic, honey, and parsley. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste. Reserve in a small bowl.
• Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary. Grill the lamb chops for 2 to 3 minutes each side until medium-rare.
• Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side.

BALSAMIC HERB LAMB CHOPS

Steps:

• Place lamb chops in a large shallow dish.
• Combine the olive oil, balsamic vinegar, garlic, rosemary, honey, mustard's, oregano, salt and pepper and pour the mixture over chops. Toss and rub in coat. Lay extra fresh rosemary over top of chops.
• Cover and refrigerate for at least 1 hour prior to grilling.
• Grill chops on both sides, until grilled to your liking.

LAMB CHOPS W/ STRAWBERRY-BALSAMIC SAUCE RECIPE

Steps:

• PREHEAT grill to med-high brush grill grate w/ oil FOR THE SAUCE, HEAT vinegar & brown sugar in saucepan over med-high until mixture boils reduce heat to med reduce mix by 1/2 - abt 7 min WHISK IN jelly until dissolves bring to boil cook mixture until thickens & is syrupy - abt 3 min more season sauce w/ S & P FOR THE LAMB, GRILL chops, uncovered, abt. 4 min per side for med-rare transfer chops to plate, tent w/ foil, let rest 3-4 min serve chops topped w/ sauce, fresh strawberries & mint

LAMB CHOPS WITH BALSAMIC-HERB GLAZE

Steps:

• Sprinkle lamb chops with salt, pepper and most of the fresh herb of choice. Heat a large, castiron skillet over medium-high heat until hot.
• Add the lamb chops, cook for 5 minutes then reduce heat to medium/low and cook other side of chops for another to 5-6 minutes. (This is for medium doneness-adjust cooking time accordingly.).
• Transfer chops to serving plate. Tent with foil.
• Add the balsamic vinegar and brown sugar to skillet; bringing to boil.
• Cook the sauce for approximately 1-2 minutes or until sauce thickens and reduces; scraping up the brown meat bits from bottom of skillet. Continue stirring until thickened.
• Pour glaze over chops. Garnish with the remaining minced herb.

LAMB WITH ROSEMARY-BALSAMIC BUTTER SAUCE RECIPE

Steps:

• Place lamb chops in gallon bad and add 1/4 cup olive oil, 1/4 balsamic vinegar, garlic, 1/2 T rosemary and salt. Let marinate at room temperature while you fix sauce. Add shallots (about 2T) to am 8 inch pan and then add red wine and 1/4 cup balsamic vinegar. Bring mixture to a boil and reduce to syrupy consistency. Slowly add the butter in 3 parts. Add 1 T rosemary and keep warm. Remove chops from marinade and pat dry with paper towel. Season with salt and pepper. Put 2 T olive oil in 10 inch pan and add chops. Cook about 3 minutes on each side. Remove from pan and let rest before serving with sauce.

ROSEMARY LAMB CHOPS WITH SWISS CHARD AND BALSAMIC SYRUP

Steps:

• Make syrup:
• Simmer syrup ingredients in a 1- to 1 1/2-quart nonreactive saucepan (see cooks' note, below) over moderate heat until just syrupy and reduced to about 1/4 cup, about 8 minutes. Pour through a sieve into a small bowl, discarding rosemary and peppercorns.
• Sauté chard:
• Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
• Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until onion begins to soften, about 4 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, until stems are just tender, about 6 minutes. Stir in chard leaves and water and cook, stirring occasionally, until tender, about 8 minutes.
• Broil chops while chard cooks:
• Preheat broiler. Sprinkle chops with garlic, salt, rosemary, and pepper, then broil on a lightly oiled broiler pan, 4 to 5 inches from heat, turning over once, for medium-rare, 6 to 7 minutes total. Serve chops and chard drizzled with balsamic syrup.