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

Iron Skillet-Seared Lamb Chops Covered with a Balsamic Reduction. Once the oil is hot, add the shallots to the pan. 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.

I don't like lamb very much, only the little loin chops. But, this balsamic red wine reduction makes them taste very good. It's simple to make, and the lamb stays nice and rare. You can cook Iron Skillet-Seared Lamb Chops Covered with a Balsamic Reduction using 11 ingredients and 7 steps. Here is how you cook it.

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

1. It's 8 of lamb chops, thick cut, 1" each (about two lbs total).
2. It's 1 tsp of dried thyme (or use fresh in greater amounts).
3. You need 1 1/2 tsp of dried rosemary.
4. Prepare 1/2 tsp of dried basil.
5. Prepare 1 of salt.
6. It's 1 of pepper.
7. Prepare 2 tbsp of olive oil.
8. You need 2 of garlic cloves, chopped.
9. You need 1/2 cup of aged balsamic vinegar.
10. It's 1 cup of chicken broth.
11. Prepare 2 tbsp of butter.

Combine the first five ingredients; rub over chops. Rosemary, basil, and thyme gives the lamb meat great flavor. And all it takes is a drizzle of olive oil, a sprinkle of sea salt, and freshly ground black pepper to season the lamb chops perfectly. Sear and cook the lamb on both sides then keep the chops warm.

Iron Skillet-Seared Lamb Chops Covered with a Balsamic Reduction 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..

Heat a large skillet over medium-high heat. Add chicken broth to the same skillet and stir scarping off any bits stuck. Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Remove chops to a plate to drain, reserving drippings in the skillet.