Lamb chops with balsamic reduction

Lamb chops with balsamic reduction

Lamb chops with balsamic reduction

Lamb chops with balsamic reduction

Yield: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This recipe for lamb chops is a favourite in my house. Rosemary and thyme give it great flavour. If you double the recipe, remember that the sauce will take longer to reduce.


  • 3/4 teaspoon dried rosemary
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste
  • 4 lamb chops (2cm thick)
  • 1 tablespoon olive oil
  • 4 tablespoons minced shallots
  • 75ml aged balsamic vinegar
  • 175ml chicken stock
  • 1 tablespoon butter


  1. 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 flavours.
  2. Heat olive oil in a large frying pan over medium-high heat. Place lamb chops in the pan, and cook for about 3 1/2 minutes per side for medium-rare, or continue to cook to your desired doneness. Remove from the pan, and keep warm on a serving platter.
  3. Add shallots to the pan, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the pan, then stir in the chicken stock.
  4. 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.
  5. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.
Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 262Total Fat 18gCarbohydrates 7gNet Carbohydrates 6gFiber 1gProtein 17g

Nutritions are calculated automatically by the third party website. We do believe that all nutrition info is correct, but we do advise to do your own search.

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