Real Recipes From Real Home Cooks ®

lamb chops with balsamic & red wine reduction

Recipe by
Francine Lizotte
Surrey South, BC

Lamb Chops with Balsamic and Red Wine Reduction is the perfect recipe you've been looking for when hosting a dinner party! It is delicious, quick and easy to make, and so elegant to serve!

yield 2 servings
prep time 5 Min
cook time 25 Min
method Stove Top

Ingredients For lamb chops with balsamic & red wine reduction

  • 4 lg
    lamb loin chops, about 3/4-inch thick
  • freshly ground black pepper, to taste (i always use mixed peppercorns), divided
  • 2 lg
    cloves garlic, smashed
  • 2-3 sprig
    rosemary, bruised
  • 3 Tbsp
    olive oil, divided
  • 2 Tbsp
    orange juice
  • ground himalayan sea salt
  • 1/4 c
    shallots, minced
  • 1/2 c
    low-sodium beef broth
  • 1/4 c
    dry red wine
  • 3 Tbsp
    good quality aged balsamic vinegar
  • 1 Tbsp
  • 1 tsp
    beurre manié

How To Make lamb chops with balsamic & red wine reduction

  • 1
    Season chops with black pepper and transfer in a Ziploc. Add garlic, rosemary, oil and orange juice; coat chops and let it sit room temperature for 30 minutes. Remove chops from bag, discard marinade; season chops with salt.
  • 2
    In a large skillet over medium-high heat, add oil and when hot, put chops; cook 3 minutes per side for medium rare. Remove from skillet and keep them warm.
  • 3
    Return skillet and reduce heat to medium-low. Remove any excess oil with paper towel and tongs. Add shallots and sauté for 1 minute. Add broth, red wine, balsamic and honey; bring to a boil. Reduce heat to a simmer and add freshly ground black pepper. Cook sauce until reduces half and syrupy, about 15 minutes.
  • 4
    Add beurre manié, 1 tsp. at a time, stir for 1 minute or until thickens, remove and spoon over chops. Serve with fingerling potatoes and steamed veggies. Makes 2 servings
  • 5
    To view this recipe on YouTube, click on this link >>>>