Delight your taste buds with these exquisite lamb chops paired with a rich balsamic reduction sauce. This dish marries aromatic herbs and a tangy glaze to elevate the tender, juicy lamb to culinary perfection. It's a straightforward yet elegant meal that's perfect for both special occasions and weeknight dinners.
Lamb chops are not always a staple in every household, so you might need to visit a butcher or the meat section of a well-stocked supermarket. Additionally, make sure to grab shallots if you don't usually have them on hand; they're essential for that subtle, sweet onion flavor in the sauce.
Ingredients for Lamb Chops with Balsamic Reduction
Dried rosemary: This herb has a robust, pine-like flavor that's perfect for seasoning meat.
Dried basil: Adds a sweet, aromatic flavor that complements the other herbs.
Dried thyme: Offers earthy and slightly minty notes, balancing out the herb mix.
Salt: Enhances all the natural flavors in the dish.
Pepper: Adds a bit of heat and complexity to the seasoning.
Lamb chops: The star of the dish, tender and flavorful cuts of meat.
Olive oil: Used for cooking the lamb chops, it adds a rich, fruity undertone.
Shallots: These small onions provide a delicate sweetness to the sauce.
Balsamic vinegar: Adds tanginess and depth to the reduction sauce.
Chicken broth: Helps to create the base of the sauce, adding savory richness.
Butter: Adds silkiness and richness to the finished sauce.
One reader, Ian Clegg says:
The lamb chops with balsamic reduction were absolutely divine! The herbs infused the meat perfectly, and the balsamic sauce added a delightful tang. Easy to follow and impressive results. Highly recommend!
Techniques Required for Lamb Chops With Balsamic Reduction Recipe
How to rub spices onto meat: Mix the rosemary, basil, thyme, salt, and pepper in a small bowl. Rub this mixture onto both sides of the lamb chops to ensure even coating and flavor absorption.
How to cook lamb chops to desired doneness: Heat olive oil in a skillet over medium-high heat. Cook the lamb chops for about 3 ½ minutes per side for medium-rare, or adjust the cooking time based on your preferred level of doneness.
How to make a balsamic reduction: After removing the lamb chops from the skillet, add shallots and cook until browned. Stir in balsamic vinegar and chicken broth, scraping any bits from the bottom of the skillet. Continue to cook and stir over medium-high heat until the sauce reduces by half.
How to finish a sauce with butter: Remove the skillet from heat and stir in the butter until it melts and incorporates into the sauce, adding richness and a smooth texture. Pour the sauce over the lamb chops before serving.
How To Make Lamb Chops with Balsamic Reduction
The strong balsamic vinegar taste unleashes the flavors of these lamb chops while absorbing the savory flavors of the herbs and seasoning. Try it at home.
Serves:
Ingredients
- ¾tspdried rosemary
- ¼tspdried basil
- ½tspdried thyme
- salt and pepper,to taste
- 4lamb chops,¾ inch thick
- 1tbspolive oil
- ¼cupshallots,minced
- ⅓cupbalsamic vinegar,aged
- ¾cupchicken broth
- 1tbspbutter
Instructions
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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.
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Place them on a plate, cover, and set aside for 15 minutes to absorb the flavors.
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Heat olive oil in a large skillet over medium-high heat.
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Place lamb chops in the skillet, and cook for about 3 ½ minutes per side for medium-rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
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Add shallots to the skillet, and cook for a few minutes, just until browned.
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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 to prevent it from becoming runny.
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Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.
Nutrition
- Calories: 394.42kcal
- Fat: 32.17g
- Saturated Fat: 13.64g
- Trans Fat: 0.12g
- Monounsaturated Fat: 13.88g
- Polyunsaturated Fat: 2.55g
- Carbohydrates: 7.48g
- Fiber: 0.61g
- Sugar: 4.68g
- Protein: 17.11g
- Cholesterol: 79.28mg
- Sodium: 416.50mg
- Calcium: 34.70mg
- Potassium: 320.13mg
- Iron: 2.23mg
- Vitamin A: 25.48µg
- Vitamin C: 1.09mg
Technique Tip for Perfecting Lamb Chops With Balsamic Reduction
When making a balsamic reduction, it's crucial to keep an eye on the heat. If the heat is too high, the vinegar can burn and become bitter. Aim for a gentle simmer to allow the flavors to concentrate and the sauce to thicken without scorching.
Time-Saving Tips for Making This Lamb Chop Recipe
Prepare the spice mix ahead: Mix the rosemary, basil, thyme, salt, and pepper in advance and store in an airtight container.
Pre-chop shallots: Chop the shallots ahead of time and store them in the fridge to save prep time.
Use a meat thermometer: Ensure perfect doneness without guesswork by using a meat thermometer.
Simmer the sauce while cooking: Start reducing the balsamic vinegar and chicken broth while the lamb chops cook to save time.
Keep butter at room temperature: Softened butter melts quickly into the sauce, speeding up the final step.
Substitute Ingredients For Lamb Chops with Balsamic Reduction Recipe
dried rosemary - Substitute with fresh rosemary: Fresh rosemary has a more vibrant flavor. Use about 1.5 times the amount of dried rosemary.
dried basil - Substitute with fresh basil: Fresh basil provides a more aromatic and intense flavor. Use about 3 times the amount of dried basil.
dried thyme - Substitute with fresh thyme: Fresh thyme has a more potent flavor. Use about 3 times the amount of dried thyme.
salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the overall taste of the dish.
pepper - Substitute with white pepper: White pepper has a milder flavor and can add a subtle heat without overpowering the dish.
lamb chops - Substitute with pork chops: Pork chops are a more affordable and widely available alternative with a similar texture.
olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, making it suitable for searing.
shallots - Substitute with red onions: Red onions have a similar sweetness and can provide a comparable flavor profile.
balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar has a similar acidity and can be sweetened slightly with a touch of honey to mimic balsamic vinegar.
chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base and is suitable for those avoiding meat products.
butter - Substitute with ghee: Ghee has a higher smoke point and a rich, nutty flavor that can enhance the dish.
Presenting Lamb Chops With Balsamic Reduction
Serve smaller portion sizes: Present the lamb chops in individual portions, ensuring each chop is perfectly cooked and trimmed. This allows the focus to be on the quality and presentation of each piece.
Use decoration: Garnish the plate with a sprig of fresh rosemary and a few delicate thyme leaves to enhance the visual appeal and hint at the flavors within the dish.
Create a base: Place a small mound of creamy mashed potatoes or a parsnip puree in the center of the plate. This will act as a base for the lamb chops and add a comforting, smooth texture to the dish.
Add color: Include a side of vibrant seasonal vegetables, such as blanched asparagus or glazed carrots, to add a pop of color and freshness to the plate.
Drizzle the reduction: Artfully drizzle the balsamic reduction over and around the lamb chops, ensuring it is evenly distributed and visually appealing. The reduction should be thick enough to cling to the meat and the plate.
Finish with a touch of luxury: Add a small pat of compound butter infused with herbs and garlic on top of each lamb chop. This will melt over the meat, adding richness and depth of flavor.
Use a stylish plate: Choose a sleek, modern plate with a wide rim to frame the dish beautifully. The plate should complement the colors and textures of the food without overwhelming it.
Highlight textures: Ensure the shallots are finely chopped and caramelized to a golden brown, adding a crunchy texture that contrasts with the tender lamb and smooth sauce.
Balance the flavors: Taste the balsamic reduction and adjust the seasoning if necessary. The sauce should have a perfect balance of acidity and sweetness to complement the rich lamb.
Add a final touch: Sprinkle a few flakes of sea salt and a grind of black pepper over the finished dish to enhance the flavors and add a touch of elegance.
Storing and Freezing Lamb Chops With Balsamic Reduction
To store leftover lamb chops with balsamic reduction, allow them to cool to room temperature before placing them in an airtight container. Refrigerate for up to 3-4 days.
If you want to freeze the cooked lamb chops, wrap each chop individually in plastic wrap or aluminum foil, ensuring a tight seal. Place the wrapped chops in a freezer-safe container or a resealable freezer bag, removing as much air as possible before sealing. Label the container or bag with the date and contents. Frozen lamb chops can be stored for up to 2-3 months.
To freeze the balsamic reduction separately, allow it to cool completely before transferring it to a freezer-safe container or ice cube tray. If using an ice cube tray, once the reduction is frozen, pop out the cubes and store them in a freezer bag. This allows you to thaw only the amount of sauce you need for future meals. Frozen balsamic reduction can be stored for up to 3 months.
When ready to reheat, thaw the lamb chops and balsamic reduction in the refrigerator overnight. To reheat the chops, preheat the oven to 350°F (175°C) and place the chops on a baking sheet. Cover the chops with foil to prevent them from drying out and bake for 10-15 minutes, or until heated through. Alternatively, you can reheat the chops in a skillet over medium heat until warmed through.
To reheat the balsamic reduction, transfer it to a small saucepan and heat over low heat, stirring occasionally, until warmed through. If the sauce has thickened too much, you can add a little chicken broth or water to thin it out to your desired consistency.
How To Reheat Leftover Lamb Chops With Balsamic Reduction
Preheat your oven to 350°F (175°C). Place the leftover lamb chops on a baking sheet lined with foil or parchment paper. Brush the chops with a little olive oil to prevent them from drying out. Cover the baking sheet with another piece of foil to create a tight seal. Bake for 10-15 minutes, or until the chops are heated through.
For a quicker option, use the microwave. Place the lamb chops on a microwave-safe plate and cover them with a damp paper towel. This will help maintain moisture. Microwave on high for 30-second intervals, checking the temperature after each interval, until the chops are heated to your liking.
If you have a sous vide machine, you can reheat the lamb chops using this precise method. Place the chops in a vacuum-sealed bag or a resealable plastic bag with the air removed. Set your sous vide machine to 140°F (60°C) and submerge the bag in the water bath. Reheat for about 30 minutes, or until the chops are warmed through.
To reheat the balsamic reduction, pour it into a small saucepan and warm it over low heat. Stir occasionally to prevent scorching. If the sauce has thickened too much, you can thin it out with a splash of chicken broth or water. Once heated, spoon the sauce over the reheated lamb chops.
For a stovetop method, place the lamb chops in a skillet over medium-low heat. Add a tablespoon of butter or olive oil to the pan to prevent sticking and add moisture. Cover the skillet with a tight-fitting lid and heat the chops for 3-5 minutes on each side, or until they reach your desired temperature.
Random Fact About Lamb Chops With Balsamic Reduction
A balsamic reduction enhances the flavor of lamb chops by adding a rich, tangy sweetness that complements the savory herbs.
Is Making Lamb Chops With Balsamic Reduction Economical for Home Cooking?
This lamb chops with balsamic reduction recipe offers a gourmet experience but may not be the most cost-effective for a household. The lamb chops are the priciest component, averaging around $20-$30 for four servings. Additional ingredients like balsamic vinegar, shallots, and chicken broth add to the cost, bringing the total to approximately $35-$40. While the flavors are exquisite, the expense might be high for regular meals. Overall Verdict: 6/10.
Is This Lamb Chop Recipe Healthy or Unhealthy?
The lamb chops with balsamic reduction recipe is a delicious and flavorful dish, but it may not be the healthiest option due to a few factors:
- The recipe uses butter, which is high in saturated fat and can contribute to heart disease if consumed in excess.
- The balsamic reduction, while tasty, is high in sugar and can add extra calories to the dish.
- Lamb is a relatively fatty meat, and depending on the cut, it can be high in saturated fat as well.
However, the recipe also includes some healthy ingredients, such as:
- Olive oil, which is a healthy source of monounsaturated fat and can help reduce inflammation in the body.
- Herbs like rosemary, basil, and thyme, which are rich in antioxidants and can provide various health benefits.
- Shallots, which are a good source of vitamins and minerals, including vitamin C, vitamin A, and potassium.
To make this recipe healthier, consider the following suggestions:
- Use a leaner cut of lamb, such as loin chops, to reduce the amount of saturated fat in the dish.
- Replace the butter with a healthier alternative, such as a small amount of olive oil or a plant-based butter substitute.
- Reduce the amount of balsamic vinegar used in the reduction to lower the sugar content, or use a low-sugar alternative like apple cider vinegar.
- Serve the lamb chops with a side of roasted vegetables or a fresh salad to increase the nutrient content of the meal.
- Use a low-sodium chicken broth to reduce the overall sodium content of the dish.
Editor's Thoughts on This Delightful Lamb Chop Dish
This lamb chops with balsamic reduction recipe is a delightful blend of herbs and rich flavors. The rosemary, basil, and thyme create a fragrant crust, while the balsamic reduction adds a tangy sweetness that complements the savory lamb perfectly. Cooking the shallots in the same skillet enhances the sauce with a subtle depth. The final touch of butter adds a luxurious finish. This dish is both elegant and straightforward, making it suitable for a special occasion or an impressive weeknight dinner.
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Why trust this Lamb Chops with Balsamic Reduction Recipe:
This recipe for lamb chops with balsamic reduction is a must-try for any home cook. The blend of rosemary, basil, and thyme creates a fragrant and flavorful crust, while the balsamic vinegar and chicken broth reduction adds a rich, tangy finish. The instructions are straightforward, ensuring even novice cooks can achieve restaurant-quality results. Trust in the simplicity and elegance of this dish to impress your guests and elevate your culinary skills.
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