Lamb Chops in Balsamic Vinegar and Herbs
Lamb chops, done right, are a real joy to have on the table. They are quick to make, and with only that little effort, can be a fantastic main dish or even a simple great appetizer. These lamb chops with balsamic vinegar and herb dressing are a perfect example of just that. They made us a great meal, but could also have made — one or two at a time — a perfect way to start a meal, as well.
The lamb chops them selves are just covered in herbs (rosemary, thyme and basil) and allowed to sit for half an hour or more, then simply sauteed until they’re done in whatever fashion you like. Those herbs left over, some balsamic vinegar, some chicken broth and some capers are basically all that’s needed to finish the dish. Rally, that’s all there is to it. Maybe you’ve got an hour in the dish, most of which is just waiting for things to happen (or while you finish something else in the kitchen).
End result? Well, if you like a great taste of lamb without a whole lot of anything else, you’re in luck here. The herbs add just the right amount of a nice touch to the meat, and the vinegar is like a nice little draft of something that’s just a little interesting, but not overwhelming the rest of the food. In other words, it gets a good thumbs up here at Discovery Cooking.
- 2 Tbsp. fresh rosemary
- 2 Tbsp. fresh basil
- 2 Tbsp. fresh thyme
- salt and pepper to taste
- 12 lamb chops (1/2 to 3/4 inch thick)
- 2 Tbsp. olive oil
- 3 Tbsp. cup minced shallots
- 1/3 cup balsamic vinegar
- 3/4 cup chicken broth
- 1 tablespoon butter
- 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. 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. Remove from heat, and stir in the butter.
- Pour over the lamb chops, and serve.