Easter Dinner: Balsamic Lamb Chops

Well, we’ve finally made it to the main course. It wouldn’t be Easter without lamb – as much as I’m not a picky eater, I cannot stand ham. Since it was just the two of us and one of our friends, I didn’t want to go through the hassle of making a whole leg of lamb like we usually make at home.

This recipe is very simple to put together and full of fragrant, yummy herbs; it’s perfect for springtime. The recipe makes 6 servings, one chop per person.

Balsamic Lamb Chops

  • 3/4 tsp dried rosemary
  • 1/4 tsp dried oregano
  • 1/2 tsp dried thyme
  • salt and pepper, to taste
  • 6 lamb chops, 3/4″ thickness
  • 1 tablespoon EVOO
  • 1 small shallot, minced
  • 1/3 cup balsamic vinegar
  • 3/4 cup white wine
  • 1 tbsp butter

Mix the herbs together and rub evenly on both sides of the lamb. Allow the meat to dry marinate for 15 minutes.

Heat the oil in a skillet and cook the lamb chops 3-4 minutes per side for medium rare. Remove the chops and set aside, keeping warm.

 

 

 

 

 

Saute the shallot until it just starts to brown. Deglaze the pan with the balsamic and wine. Stir the sauce for 5 minutes, until it’s reduced by roughly half. Remove the skillet from the heat and add the butter. Stir until the butter is mixed in and serve the sauce over the chops.

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