I think lamb chops can sound intimidating to prepare sometimes. They are probably not a staple for most of us, and depending on where you live, are probably not that easily found in the average grocery store.
I’m lucky on that count. My family raises lambs each spring out on their property to show at the fair each summer. It’s been a nice way for my little sisters to learn a little hard work and gain a little income when they are auctioned off in August. And thanks to my Dad’s desire to support the local children by buying their lambs at the auction, it means I have access to the very best organic, local, grass-fed lamb available. I don’t eat red meat very often, so when I do have lamb, I feel lucky to be able to use what my dad has procured.
This is one of my favorite ways to prepare lamb. And for those of you who have never cooked it before, don’t worry…it’s simple!
For this recipe the chops are coated in a little garlic, oil, and seasonings and then broiled. After they are cooked I drizzle them with a balsamic reduction to make them glossy and extra flavorful. Don’t add the balsamic reduction to the lamb before cooking because the sugars in it will burn and it will run off of the meat(what I would call a tragedy).
Serve these lamb chops over the top of my white bean puree. They go together fabulously. This would make an elegant restaurant quality meal if you are a fan of cooking your significant other something special for Valentines Day.
—–a little tip—–
Make extra balsamic reduction and store it in a condiment squeeze bottle(you can find them at walmart in the kitchen supply section). Keep it in the fridge and pull it out anytime for a variety of uses. Drizzle it over grilled meats or seafood, use it in this crostini recipe, use it with this herb crusted pork, I could go on and on. It keeps for a long time(at least a month). I use it all the time, so it’s nice to have some ready made in the fridge.
Serves 6 at 2 chops per serving.
- 12 small Lamb Chops
- 2 T. Olive Oil
- 1 T. Garlic,crushed
- 1 T. Coarse Salt
- 1 t. Coarse Ground Pepper
- BALSAMIC REDUCTION:
- 1/2 C. Balsamic vinegar
- 1/2 t. Coarse Salt
- 1/4 t. Freshly ground Black Pepper
- 3 T. Brown Sugar
- To make the balsamic reduction:
- In a medium saucepan, pour in the vinegar, salt, pepper, and brown sugar.
- Bring to a boil then reduce the heat to medium. Simmer until the vinegar has reduced by one third to one half and is thick enough to coat the back of a spoon.
- Watch closely! If the vinegar and sugar cook too long it will caramelize and become solid. Remove from heat and pour in a small bowl. Let cool. Can be stored in the fridge for up to a month.
- Place the oven on broil.
- Place the lamb chops in a bowl or large ziploc bag. Place the olive oil, garlic, salt, and pepper in the bowl with the chops and toss well to evenly coat the chops with the seasonings and oil.
- Spread the chops out evenly on a broiling pan, making sure that they are not touching each other.
- Place the pan on the top rack of the oven and broil the chops for about 5 minutes, or until the chops are a deep, golden brown on the side facing up.
- Remove the chops from the oven and turn each one over.
- Place them back in the oven and broil again for about 5 minutes or until the side facing up is the same golden brown as the underside.
- Remove from the oven and drizzle the balsamic glaze over the chops.
- Plate the chops as desired and drizzle additional balsamic glaze over them as desired.