And I had shoulder chops. I love lamb in just about any preparation, but this just might be my favorite. It’s quick and easy enough for a weeknight meal, but elegant enough for company.
A couple of notes:
- the balsamic reduction keeps well in the fridge. Add a fresh splash of vinegar to loosen up and nuke for 10 seconds, just until warm.
- use whatever kind of lamb you like. Shoulder chops can have a lot of fat, so look for ones with the little round bone in the center. The bone makes a special treat for the dog. The reduction would also be delicious served with a roasted leg o’ lamb.
- use a good vinegar. Cheap balsamic does not become syrupy as readily as a good balsamic; it seems to just evaporate.
Lamb Chops with Balsamic Reduction
Minced garlic (I like about 1/4 tsp per chop)
Chopped fresh rosemary (again, I like about 1/4 tsp per)
Salt & freshly ground pepper
1/2 cup Balsamic vinegar
2-3 Fresh rosemary sprigs
1/3 tsp Whole peppercorns
Combine minced garlic, chopped rosemary, olive oil and seasonings, and slather over both sides of the chops. Let stand at room temperature for about 10 minutes.
Meanwhile, bring vinegar to a boil in a small saucepan. Add rosemary sprigs and peppercorns. Reduce heat and simmer until the balsamic reduces by about half and becomes syrupy.