lamb chops with balsamic & red wine reduction

Name: Lamb Chops with Balsamic & Red Wine Reduction
Prep time: 5 min
Cook time: 25 min
Yield: 2
Cuisine: Canadian
Ingredients: 4 large lamb loin chops, about 3/4-inch thick; freshly ground black pepper, to taste (i always use mixed peppercorns), divided; 2 large cloves garlic, smashed; 2-3 sprig(s) rosemary, bruised; 3 tablespoon(s) olive oil, divided; 2 tablespoon(s) orange juice; ground himalayan sea salt; 1/4 cup(s) shallots, minced; 1/2 cup(s) low-sodium beef broth; 1/4 cup(s) dry red wine; 3 tablespoon(s) good quality aged balsamic vinegar; 1 tablespoon(s) honey; 1 teaspoon(s) beurre manié

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Francine Lizotte

Surrey South, BC

Updated on Aug 19, 2019

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!

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Two lamb chops with dark sauce drizzled on top on a white plate with baby potatoes and broccoli.

prep time 5 Min

cook time 25 Min

method Stove Top

yield 2 servings

Ingredients

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

How To Make lamb chops with balsamic & red wine reduction

Step 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.

Step 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.
Step 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.
Step 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
Step 5

To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Qq2ZIAHwRls
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