Seared Petite Lamb Chops With Rosemary Balsamic Reduction 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.

LAMB CHOPS WITH BALSAMIC REDUCTION

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.