Iron Skillet-Seared Lamb Chops Covered with a Balsamic Reduction
Enjoy lamb? Cook this regularly as a hearty but elegant main course.
Iron Skillet-Seared Lamb Chops Covered with a Balsamic Reduction
Enjoy lamb? Cook this regularly as a hearty but elegant main course.
Cooking Instructions
- 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.
- 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.
- 3
Cook chops to medium rare, which is about 3-4 minutes a side. Or cook longer, if preferred.
- 4
When chops are cooked, remove them from the skillet and set them aside in a manner to keep warm.
- 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.
- 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.
- 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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