12 small lamb chops
2 T of The Olive Bin's Tuscan Herb Olive Oil
1 T garlic, crushed
1 T coarse salt
1 tsp freshly ground black pepper
FOR THE BALSAMIC REDUCTION:
1/2 C of The Olive Bin's Espresso Balsamic Vinegar
1/2 tsp coarse salt
1/4 tsp freshly ground black pepper
3 T brown sugar
Balsamic Glazed Lamb Chops
Ingredients
Number Of Servings: 6
Directions
- Place oven on broil.
- Place lamb chops in a bowl or large Ziploc bag. Place olive oil, garlic, salt, and pepper in bowl/bag with the chops and toss well to evenly coat the chops. Spread the lamb chops out evenly on a broiling pan, making sure they are not touching each other.
- Place pan on top rack of oven and broil for about 5 minutes, or until the chops are a deep, golden brown on the side facing up. Turn chops over and broil again for about 5 more minutes, or until side facing up now is same golden brown as underside.
- Meanwhile, to make reduction: in medium saucepan, pour in balsamic vinegar, salt, pepper, and brown sugar. Bring to a boil, then reduce heat to medium-low. Simmer until vinegar has reduced by one-third to one-half and is thick enough to coat the back of a spoon.
NOTE: Watch closely! If vinegar and sugar cook too long, it will caramelize and become solid. - Remove balsamic reduction from heat and pour in a small bowl. Let cool. (Leftover balsamic glaze can be stored in the fridge for up to a month.)
- Remove lamb chops from oven and drizzle the balsamic glaze over the chops. Plate the chops for serving, and drizzle with additional balsamic glaze if desired.
Additional Info
Recipe adapted from The Kitchen McCabe
Serving size is 2 chops
