Lamb Chops With Balsamic Vinegar And Onions Recipes

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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

HONEY-BALSAMIC LAMB CHOPS



Honey-Balsamic Lamb Chops image

Provided by Giada De Laurentiis

Categories     main-dish

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 8

1/3 cup balsamic vinegar
1 garlic clove
2 tablespoons honey
3/4 cup vegetable or canola oil
Kosher salt and freshly ground black pepper
8 small lamb chops
2 tablespoons olive oil
1/2 tablespoon chopped fresh rosemary leaves

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.

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

LAMB CHOPS WITH BALSAMIC-HERB GLAZE



Lamb Chops With Balsamic-Herb Glaze image

"Good things come in small packages" and that applies in a sense to recipes with very few ingredients. Original recipe specified rosemary but I leave it up to you to decide. Boiling the pan juices creates a delectable sweet-glossy glaze. Use a good quality balsamic vinegar, please! From Cooking Pleasures.

Provided by COOKGIRl

Categories     Lamb/Sheep

Time 25m

Yield 4 lamb chops

Number Of Ingredients 6

1 1/4 lbs lamb chops (approximately 4 1-inch thick chops)
1 tablespoon fresh rosemary, minced (or 1 tablespoon oregano, thyme, sage, marjoram, etc.)
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
2 tablespoons balsamic vinegar
1 tablespoon light brown sugar, packed

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 CHOPS WITH BALSAMIC VINEGAR AND ONIONS



Lamb Chops with Balsamic Vinegar and Onions image

Categories     Lamb     Onion     Sauté     Quick & Easy     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

4 large lamb loin chops
1 tablespoon olive oil
2 medium onions, sliced
4 small garlic cloves, chopped
2 tablespoons currants
1/2 cup dry red wine
1/4 cup balsamic vinegar or 3 tablespoons red wine vinegar
1/2 teaspoon dried rosemary, crumbled

Steps:

  • Season both sides of lamb chops with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Add lamb to skillet. Sprinkle onions over lamb. Cook until lamb is brown, stirring onions occasionally, about 7 minutes. Turn lamb chops and cook on second sides until lamb is cooked to desired doneness, about 5 minutes for medium-rare. Transfer lamb to platter; cover with foil and keep warm.
  • Add garlic to onions in skillet and sauté 1 minute. Stir in currants and sauté 1 minute longer. Add remaining ingredients and boil until liquid is reduced to glaze, about 3 minutes. Season to taste with salt and pepper. Spoon onion mixture over lamb chops.

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