Sexy Lamb Chops Recipe With Balsamic Sauce (20 Minutes, 9 Ingredients) by 30Seconds Food
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When you think of a quick and easy dinner during the week, do you ever think of lamb chops? Probably not as often as you think of pork chops or chicken. But why not? This pan-seared lamb chops recipe with a balsamic sauce is on the table in about 20 minutes. Your family will think you're celebrating something!
While they are an easy weeknight dinner, the lamb chops are elegant and delicious enough to take centerstage on Valentine's Day, your anniversary, holidays or when you really are celebrating something. No matter when you serve them, you'll only need a short list of gluten-free ingredients. Here is your shopping list for this high-protein recipe: lamb chops, dried rosemary, dried thyme, dried basil, olive oil, a shallot, balsamic vinegar, chicken broth and butter. The chops cook up in one pan in about 15 minutes. (Check out the health benefits of protein.)
Serve the lamb chops drizzled with the rich balsamic reduction sauce. Add your favorite side dishes and you've got a winning high-protein dinner that's perfect any time – special or not. (But aren't all days special, really?)
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 4 lamb chops
- 1 tablespoon olive oil
- 1 large shallot, minced (about 1/4 cup)
- 1/3 cup balsamic vinegar (use a good-quality balsamic vinegar)
- 3/4 cup chicken broth
- 1 tablespoon butter
Here's how to make it:
- Stir together the rosemary, thyme and basil in a small bowl. Season the lamb chops with sea salt and black pepper on all sides, then coat the chops with the spice mixture. (If you have time, let the lamb chops sit out for about 15 to 30 minutes.)
- Heat the olive oil in a skillet over medium-high heat. Add the lamb chops and cook until seared on both sides and to desired doneness, about 3 minutes per side for medium-rare. (Use a meat thermometer to check their doneness, if needed.) Remove to a plate. (If you prefer, you could grill the lamb chops.)
- Put the shallots into the same pan. Cook, stirring, about 2 minutes or until they soften. Add the vinegar and stir up any brown bits off the bottom of the pan. Add the broth. Simmer, stirring occasionally, until the sauce reduces by half, about 5 minutes. Stir in the butter until melted and blended into the sauce. Taste and add salt and pepper, if needed. (If you want a completely smooth sauce you could put it through a mesh strainer.)
- Spoon the sauce over the lamb chops and serve. Garnish with fresh herbs, if desired. Store any leftover chops in an airtight container in the fridge and reheat as desired.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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