Lamb Chops With Balsamic Reduction Recipes

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BROILED LAMB CHOPS WITH BALSAMIC REDUCTION



Broiled Lamb Chops with Balsamic Reduction image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 pounds rack of lamb cut into chops, 3 chops per person
Salt and pepper
1 1/2 cups balsamic vinegar
3 tablespoons brown sugar
3 sprigs fresh rosemary, finely chopped
2 cloves garlic, crushed and cracked away from the peels

Steps:

  • Preheat broiler. Arrange chops on broiler pan.
  • In a small pot, combine vinegar, sugar, rosemary, and garlic. Bring to a boil and reduce heat to low. Simmer 10 minutes to thicken sauce. Remove garlic.
  • Broil chops 5 minutes on each side for medium rare. Season chops with salt and pepper. Transfer chops to warm serving platter and drizzle with balsamic rosemary reduction.

SEARED PETITE LAMB CHOPS WITH ROSEMARY BALSAMIC REDUCTION



Seared Petite Lamb Chops with Rosemary Balsamic Reduction image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 hors d'oeuvres servings

Number Of Ingredients 12

2 tablespoons finely chopped parsley leaves
1 tablespoon finely chopped rosemary leaves
1 teaspoon minced garlic
Kosher salt
6 (4-ounce) double lamb rib chops (2 ribs) with bones attached, ribs frenched
2 teaspoons freshly ground black pepper
1 tablespoon olive oil
2 tablespoons minced shallots
1 cup balsamic vinegar
1 large or 2 small rosemary sprigs
2 tablespoons butter
3 tablespoons extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • In a small bowl, combine olive oil, parsley, rosemary, and garlic. Season with salt, to taste. Set aside.
  • Set a 12-inch oven-safe saute pan over medium-high heat. Season the lamb with 1 tablespoon of salt and 1 1/2 teaspoons of the black pepper. Add 1 1/2 teaspoons of the oil to the saute pan and place the lamb, fat side down, in the pan. Sear the lamb until the fat has rendered and the skin is golden brown, about 3 minutes. Continue to cook the lamb, turning to cook evenly on each side, about 2 minutes each side. Baste them with the herb and oil mixture. Transfer the pan to the oven and cook until the lamb is rare, about 5 minutes. Alternatively, you can grill the lamb chops.
  • Make the balsamic drizzle while the lamb is cooking: Set a 1-quart saucepan over medium heat and add the remaining 1 1/2 teaspoons of olive oil. Once the oil is hot, add the shallots to the pan and sweat until translucent, about 1 minute. Add the garlic to the pan and sweat for 30 seconds. Pour the balsamic vinegar into the pan and bring to a boil. Add the rosemary and allow the balsamic to gently boil and reduce until only about 1/4 cup of balsamic remains, about 10 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from the heat and swirl the butter into the pan. Remove the rosemary sprigs before using.
  • When the lamb is rare, remove from the oven and let rest for 5 minutes before serving. To serve, slice each double chop in half, and drizzle with the balsamic reduction.

LAMB CHOPS WITH BALSAMIC REDUCTION



Lamb Chops with Balsamic Reduction image

This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce.

Provided by PGRAYMENDOZA

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 40m

Yield 4

Number Of Ingredients 10

¾ teaspoon dried rosemary
¼ teaspoon dried basil
½ teaspoon dried thyme
salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
¼ cup minced shallots
⅓ cup aged balsamic vinegar
¾ cup chicken broth
1 tablespoon butter

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.

Nutrition Facts : Calories 254.5 calories, Carbohydrate 5 g, Cholesterol 63.9 mg, Fat 19.3 g, Fiber 0.2 g, Protein 14.6 g, SaturatedFat 7.8 g, Sodium 70.4 mg, Sugar 3.3 g

LAMB CHOPS WITH BALSAMIC REDUCTION



Lamb Chops With Balsamic Reduction image

Make and share this Lamb Chops With Balsamic Reduction recipe from Food.com.

Provided by Haversac

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
1/4 cup minced shallot
1/3 cup aged balsamic vinegar
3/4 cup chicken broth
1 tablespoon butter

Steps:

  • In a small bowl or cup mix rosemary, basil, thyme, salt and pepper. Rub on lamb chops and set aside for 15 minutes.
  • Heat olive oil in large skillet over med-high heat.
  • Place lamb chops in skillet and cook 3 1/2 minutes on each side for med rare. Remove and keep warm on platter.
  • Add shallots to skillet and cook until browned. Stir in vinegar, scaping the bottom of the skillet.
  • Stir in chicken broth.
  • Continue to cook over med-high heat for around 5 minutes, or until sauce is reduced by half.
  • Remove from heat and stir in butter.
  • Pour over chops and serve.
  • Freezer Directions for OAMC:.
  • Freeze chops after rubbing with herbs.
  • Combine shallots, vinegar, and chicken broth in one bag and freeze.
  • To cook: thaw completely.
  • Cook chops per item #3 above.
  • Add vinegar mix and follow item #6 above.
  • Serve.

Nutrition Facts : Calories 365.5, Fat 31.9, SaturatedFat 13.6, Cholesterol 77.9, Sodium 218.2, Carbohydrate 2.1, Fiber 0.2, Sugar 0.1, Protein 16.7

RACHAEL RAY'S BROILED LAMB CHOPS WITH BALSAMIC REDUCTION



Rachael Ray's Broiled Lamb Chops With Balsamic Reduction image

I made this tonight from "Thirty Minute Meals 2" by Rachael Ray. It's good! It makes a lot of sauce and it took a bit longer to reduce than then recipe indicates. I used minced garlic and dried rosemary and then I poured the sauce through a fine mesh strainer. Enjoy!

Provided by Oolala

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs racks of lamb, cut into chops
1 1/2 cups balsamic vinegar
3 tablespoons brown sugar
3 sprigs fresh rosemary, finely chopped
2 garlic cloves, crushed and peeled
salt, to taste
pepper, to taste

Steps:

  • Preheat broiler.
  • Arrange chops on broiler pan.
  • In a small pot, combine vinegar, sugar, rosemary, and garlic.
  • Bring to a boil and reduce heat to low.
  • Simmer 10 minutes to reduce heat and thicken sauce.
  • Remove garlic.
  • Broil chops 5 minutes on each side for medium rare.
  • Season with salt and pepper, and transfer to warm serving platter and drizzle with the balsamic rosemary reduction.

Nutrition Facts : Calories 826.7, Fat 71.1, SaturatedFat 36.3, Cholesterol 183.9, Sodium 95.1, Carbohydrate 10.6, Sugar 10, Protein 34

LAMB CHOPS WITH BALSAMIC REDUCTION



LAMB CHOPS WITH BALSAMIC REDUCTION image

Categories     Lamb

Yield 2 people

Number Of Ingredients 10

3/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
1/4 cup minced shallots
1/3 cup aged balsamic vinegar
3/4 cup chicken broth
1 tablespoon butter

Steps:

  • 1. 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. 2. 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. 3. 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.

SEARED PETITE LAMB CHOPS WITH ROSEMARY BALSAMIC REDUCTION



SEARED PETITE LAMB CHOPS WITH ROSEMARY BALSAMIC REDUCTION image

Categories     Lamb     Appetizer

Yield 6

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped parsley leaves
1 tablespoon finely chopped rosemary leaves
1 teaspoon minced garlic
Kosher salt
6 (4-ounce) double lamb rib chops (2 ribs) with bones attached, ribs frenched
2 teaspoons freshly ground black pepper
1 tablespoon olive oil
2 tablespoons minced shallots
1 teaspoon minced garlic
1 cup balsamic vinegar
1 large or 2 small rosemary sprigs
2 tablespoons butter

Steps:

  • Preheat the oven to 400 degrees F. In a small bowl, combine olive oil, parsley, rosemary, and garlic. Season with salt, to taste. Set aside. Set a 12-inch oven-safe saute pan over medium-high heat. Season the lamb with 1 tablespoon of salt and 1 1/2 teaspoons of the black pepper. Add 1 1/2 teaspoons of the oil to the saute pan and place the lamb, fat side down, in the pan. Sear the lamb until the fat has rendered and the skin is golden brown, about 3 minutes. Continue to cook the lamb, turning to cook evenly on each side, about 2 minutes each side. Baste them with the herb and oil mixture. Transfer the pan to the oven and cook until the lamb is rare, about 5 minutes. Alternatively, you can grill the lamb chops. Make the balsamic drizzle while the lamb is cooking: Set a 1-quart saucepan over medium heat and add the remaining 1 1/2 teaspoons of olive oil. Once the oil is hot, add the shallots to the pan and sweat until translucent, about 1 minute. Add the garlic to the pan and sweat for 30 seconds. Pour the balsamic vinegar into the pan and bring to a boil. Add the rosemary and allow the balsamic to gently boil and reduce until only about 1/4 cup of balsamic remains, about 10 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from the heat and swirl the butter into the pan. Remove the rosemary sprigs before using. When the lamb is rare, remove from the oven and let rest for 5 minutes before serving. To serve, slice each double chop in half, and drizzle with the balsamic reduction.

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