Lamb Chops with Balsamic & Red Wine Reduction
Lamb Chops with Balsamic and Red Wine Reduction is the perfect recipe you've been looking for when hosting a dinner party! It's delicious, quick and easy to make, and so elegant to serve!
Prep Time5 minutes mins
Cook Time25 minutes mins
Passive Time30 minutes mins
Total Time1 hour hr
Servings: 2
Author: Francine Lizotte
Course: Main Course
Cuisine: Fusion
Keyword Dairy Free, Dinner Party, Easy Recipe, Elegant Cuisine, Gluten Free, Holidays & Events, Lamb, Low Sodium
- 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 tips & tricks
- 3 tbsp. olive oil, divided tips & tricks
- 2 tbsp. orange juice tips & tricks
- ground Himalayan sea salt, to taste
- 1/4 cup shallots, minced
- 1/2 cup low-sodium beef broth
- 1/4 cup dry red wine
- 3 tbsp. good quality aged balsamic vinegar
- 1 tbsp. honey tips & tricks
- 1 tsp. beurre manié see Recipe
Season the chops with black pepper and transfer to a large re-sealable plastic bag. Add garlic, rosemary, oil and orange juice; coat the chops and let sit at room temperature for 30 minutes.
Remove the chops from the bag, discard the marinade and season them with salt; set aside.
In a large skillet over medium-high heat, add oil and when it gets hot, add the chops. Cook 3 minutes per side for medium rare. Remove from the skillet and keep them warm.
Return the skillet to the burner and reduce the heat to medium-low. Remove any excess oil with paper towel using tongs, leaving about 1 tbsp. behind.
Add shallots and sauté for 1 minute. Add broth, red wine, balsamic and honey. Stir, scraping the bottom of the plate and bring the mixture to a boil. Reduce the heat to a simmer and add freshly ground black pepper. Cook the sauce, stirring occasionally, until it reduces by half and has a syrupy consistency, about 15 minutes.
Add beurre manié and cook until the sauce thickens, about 1 minute. Remove from the heat and spoon the sauce over the chops. Serve with fingerling potatoes and steamed veggies.