Lamb Chops with Balsamic & Red Wine Reduction

Francine Lizotte


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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2 servings
5 Min
25 Min
Stove Top


  • 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 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 >>>>

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