Balsamic Glazed Lamb Chops

Featured by Vino Valpredo Wine Company in the Gold Wine Club.
Balsamic Glazed Lamb Chops

Description

These lamb chops are sure to make your taste buds happy! The balsamic glaze on the lamb chops makes for a delicious combination to pair with a rich chardonnay or a French-style of Pinot Noir. Grilled lamb chops are extremely tasteful, Flavorful and tender.The marinade for these lamb rib chops combines balsamic vinegar with Dijon mustard and a good dose of herbs to create a flavor profile that enhances the lamb, but still allows that natural flavor to shine through

Yield: 2 servings
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Serving Size: 2 chops per person

Ingredients

¾ tsp. dried rosemary
¼ tsp. dried basil
½ tsp. dried thyme
Salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 Tbs. olive oil
¼ cup minced garlic
1/3 cup aged balsamic vinegar
¾ cup chicken broth
1 Tbs. butter

Instructions

In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover, and set aside for 15 minutes to absorb the flavors.

Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 ½ minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.

Add shallots to the skillet and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don’t, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops and serve.



Recommended Pairings

Vino Valpredo

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Special Selection
$22.00 $19.50 x 2

Moone Tsai

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94 Points
$75.00 $65.00 x 2

Hilliard Bruce

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93+ Points
$35.00 $30.00 x 2

Midnight Cellars

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$29.00 $22.50 x 2

Midnight Cellars

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Barden

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Hanaiali’i

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Lewis

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