Lamb Chops With Poached Quince And Balsamic Pan Sauce 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

LAMB CHOPS WITH PORT SAUCE



Lamb Chops With Port Sauce image

DH and I had these chops for dinner a few nights ago. They were really tasty! From Williams-Sonoma "Steak and Chop" cookbook.

Provided by Dr. Jenny

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

8 double-cut lamb loin chops, trimmed of excess fat (can also use rib chops)
salt, to taste
fresh ground pepper, to taste
1 tablespoon olive oil
2 shallots, minced
2 garlic cloves, minced
2 cups ruby port
1 cup beef stock (or prepared broth)
1 teaspoon Dijon mustard
1 tablespoon chilled unsalted butter (cut into pieces)
salt, to taste
fresh ground pepper, to taste

Steps:

  • Preheat the oven to 400 degrees farenheit.
  • Slash the edges of the chops in 2 or 3 places to prevent curling. Sprinkle generously with salt and pepper.
  • Coat the bottom of a large, ovenproof frying pan with the olive oil and heat over medium-high heat. When the oil starts to smoke, add the lamb chops and sear them to a golden brown on both sides, about 2 minutes on each side. (Do not crowd the pan; use 2 frying pans if necessary).
  • Transfer the pan(s) to the oven and roast until an instant-read thermometer inserted away from the bone registers 130-135 degrees Farenheit or the chops are a deep pink when cut into near the bone for medium rare, 6-8 minutes.
  • Transfer to a platter and let rest, tented loosely with aluminum foil, while you make the sauce.
  • To make the sauce, drain off all but 1 Tb of drippings from the pan. Add the shallots and garlic and saute, stirring often, until softened, 3-4 minutes. Add the Port and stock and bring to a boil over high heat. Cook until reduced by half, about 5 minutes.
  • Reduce heat to medium. Whisk in the mustard and then the butter pieces. When the butter has melted and combined and the sauce is smooth, season to taste with salt and pepper.
  • Transfer the chops to individual plates, spoon sauce on top, and serve.

Nutrition Facts : Calories 847.5, Fat 57, SaturatedFat 24.7, Cholesterol 148.2, Sodium 328.5, Carbohydrate 18.4, Fiber 0.1, Sugar 9.2, Protein 32.4

BALSAMIC PAN SAUCE



Balsamic Pan Sauce image

Okay-this was one of those "out of necessity" ideas that turned out okay.Problem arose when I ran out of something to top burgers (seasoned turkey burgers in our house)-No ketchup,no mustard...But balsamic vinegar,honey.onions and olive oil on hand-Prob would go great on steak also.

Provided by mamacancook

Categories     Sauces

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 8

1/2-3/4 cup balsamic vinegar
2 tablespoons olive oil
1 -2 tablespoon honey
1 tablespoon soy sauce
1 dash salt
1 dash pepper
1 dash garlic powder
2 medium onions, sliced

Steps:

  • Pan fry your burgers or steak.
  • Keep warm (let steak rest).
  • Add onions to pan and brown to caramelize.
  • Remove onions.
  • To brown bits in pan over medium heat add 1/2 to 3/4 cup balsamic vinegar (inexpensive balsamic is fine-you're gonna cook it down),honey,olive oil,soy sauce,dash of salt,pepper and garlic powder.
  • Whisk together,bring up to a rolling boil for a few minutes,then bring back down to a simmer (bout 5 minutes total) whisking ingredients to thicken.
  • Return onions to pan,coat with sauce and bring to temp (bout a minute).
  • Serve over burgers or steak.
  • Note-has sweeter taste-you may omit honey if too sweet,since you are cooking down the balsamic and condensing the sweetness).

Nutrition Facts : Calories 204.2, Fat 13.6, SaturatedFat 1.9, Sodium 584.4, Carbohydrate 20.6, Fiber 1.7, Sugar 13.6, Protein 2

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