Loin Lamb Chops with Balsamic Red Wine Reduction are easy to prepare and a great choice for a Spring or Easter dinner.
The best time to buy lamb is in the spring when the sheep are young and tender. If you have ever wondered why lamb is so expensive the rest of the year, that’s why. It’s very similar to turkeys. Turkeys are bred to be nice and fat by late October so they can be ready for the Thanksgiving holiday. Sheep that are young, under a year, are called lambs. Meat from sheep that are older than a year, and not as tender, is called mutton. Mutton has a much gamier flavor than lamb and also has a lot more fat.
You could also prepare this via a sous vide immersion cooker. Either way, I think you would like this lamb.
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 Seder dinner. Serve this with freshly steamed spring vegetables and you have a great meal.
- 1 rack Lamb loin chops , separated
- 1 Garlic clove
- 6 sprigs rosemary, Fresh
- 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
- 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.
- 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.
- 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.
- 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.
- 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.