Loin Lamb Chops with Balsamic Red Wine Reduction

balsamic loin lampchops

Loin Lamb Chops with Balsamic Red Wine Reduction is our usual dish in our house for Holy Thursday, the Thursday before Easter.  I don’t like lamb very much, only the little loin chops. But, this balsamic red wine reduction makes them taste very good.  It’s simple to make, and the lamb stays nice and rare. You will need a pan that can go from the stovetop to the oven, cast iron would be the best choice.  I like to serve these with Charoset (haroset) for our Catholic Sedar dinner.  Serve this with freshly steamed spring vegetables and you have a great meal.

 

Balsamic Loin Lamb Chops
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Prep time: 
Cook time: 
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Serves: 4
 
Ingredients
  • 1 rack Lamb loin chops separated
  • 1 Garlic clove
  • 6 sprigs Fresh rosemary
  • 1 teaspoon Black pepper freshly ground
  • 1 teaspoon Sea salt
  • 1 teaspoon Olive oil
  • 1 Shallot minced
  • 1 glass Red wine
  • 1 tablespoon Balsamic Vinegar
  • 2 tablespoons Butter
Instructions
  1. Remove the leaves from the rosemary sprigs. Remove the skin from the garlic. Crush both with the salt and pepper. When all have been crushed almost to a paste, push this paste into each side of each lamb chop. Refrigerate for about 30 minutes to let the seasonings set in.
  2. Preheat the oven to 200. Have ready a large skillet, with lid, that can hold all the lamb and is able to go into the oven. Have ready a large serving platter that can hold all the chops.
  3. Heat the pan and add the olive oil. Put in the chops and sear them on both sides, about 3 minutes each. Put the pan in the oven, covered for about 10 minutes. Check that the meat is cooked to at least 125 degrees for rare. Remove the pan from the oven and put the chops on the serving platter. Cover to keep warm.
  4. If there is a lot of liquid in the pan, pour most of it off. Return the pan to the stove and add the shallots. Sauté until they are translucent, then deglaze the pan with the red wine, scraping the bottom to get all the good bits up. Add the balsamic vinegar and let that cook down to about half. Add the butter and whisk it in, the sauce will thicken and take on a shiny appearance.
  5. Dip and roll each chop in the sauce and return it to the platter. Pour the remaining sauce over the chops. Garnish with parsley and sprigs of rosemary if desired.Preparation time: 10 minute(s) Cooking time: 10 minute(s)
Nutrition Information
Serving size: 2 chops Calories: 369 Fat: 26 g Saturated fat: 13 g Unsaturated fat: 1 g Carbohydrates: 2 g Sugar: 0 Sodium: 678 mg Fiber: 0 Protein: 21 g Cholesterol: 90 mg

 

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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

3 Responses to Loin Lamb Chops with Balsamic Red Wine Reduction

  1. Edwina says:

    I’ve been looking for a good lamb chop recipe. This looks just lovely and sounds like it’s full of flavor. I’ll be making this for Easter. Thanks!

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