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Iron Skillet-seared Lamb Chops Covered With A Balsamic Reduction Recipe

Iron Skillet-Seared Lamb Chops Covered with a Balsamic Reduction Recipe
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Cooking Time : 40 minutes
Serving : 5
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Prepare the ingredients before making Iron Skillet-Seared Lamb Chops Covered with a Balsamic Reduction in your home. Then, follow these steps below to serve Iron Skillet-Seared Lamb Chops Covered with a Balsamic Reduction for your family or friends.

Ingredients: Iron Skillet-Seared Lamb Chops Covered with a Balsamic Reduction

  • 8 lamb chops, thick cut, 1" each (about two lbs total)
  • 1 tsp dried thyme (or use fresh in greater amounts)
  • 1 1/2 tsp dried rosemary
  • 1/2 tsp dried basil
  • 1 salt
  • 1 pepper
  • 2 tbsp olive oil
  • 2 garlic cloves, chopped
  • 1/2 cup aged balsamic vinegar
  • 1 cup chicken broth
  • 2 tbsp butter

How to Make Iron Skillet-Seared Lamb Chops Covered with a Balsamic Reduction

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Iron Skillet-Seared Lamb Chops Covered with a Balsamic Reduction in your home by yourself.

    Step 1
  • Start with good quality, thick cut lamb chops. Mix together the thyme, rosemary, basil, salt and pepper, and rub the mixture onto the chops, both sides, letting sit for a time to absorb the flavors.
  • Step 2
  • Heat a heavy, well seasoned, cast iron skillet (if available), to nearly smoking temperature, for searing. Add oil, followed by the lamb chops and begin to sear chops.
  • Step 3
  • Cook chops to medium rare, which is about 3-4 minutes a side. Or cook longer, if preferred.
  • Step 4
  • When chops are cooked, remove them from the skillet and set them aside in a manner to keep warm.
  • Step 5
  • With the same skillet on medium, add the chopped garlic and cook it just for a brief moment, stirring to keep from burning or overly browning.
  • Step 6
  • Stir in balsamic vinegar, and cook briefly while scraping any bits of lamb from the skillet into the vinegar. Stir in chicken broth. Continue to cook, over medium-high heat, until the broth and vinegar mixture is reduced by at least half. Then remove from heat and add the butter, stirring.
  • Step 7
  • Set aside part of the reduction for individual servings and dipping. Pour the remainder over the lamb chops on a platter and serve.
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