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!
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 tips & tricks
- 3 tbsp. olive oil, divided tips & tricks
- 2 tbsp. orange juice tips & tricks
- ground Himalayan pink 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
Directions
- Season the chops with black pepper and transfer to a large re-sealable plastic bag. Add garlic, rosemary, 2 tbsp. 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 1 tbsp. 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.