Easiest Way to Make Perfect 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.

Loin Lamb Chops with Balsamic Red Wine Reduction is our usual dish in our house for Holy Thursday, the Thursday before Easter. I don't like lamb very much, only the little loin chops. But, this balsamic red wine reduction makes them taste very good. You can cook Iron Skillet-Seared Lamb Chops Covered with a Balsamic Reduction using 11 ingredients and 7 steps. Here is how you cook that.

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

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

It's simple to make, and the lamb stays nice and rare. 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 step by 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..
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..

You make the magical balsamic sauce in the same cast iron skillet as the lamb. Garlicky Lamb Chops with Cranberry Balsamic Reduction, Pomegranate Seeds, and Pecans. The lamb chops are first marinated in olive oil, lemon juice, garlic, salt and pepper. Then, they are pan-seared until golden crust forms. Serving the lamb chops with balsamic reduction is a sure way to impress your family!

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