Lamb with rosemary-balsamic butter sauce

Lamb with rosemary-balsamic butter sauce
Lamb with rosemary-balsamic butter sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    2 inch thick lamb chops

  • 1/4

    cup plus 2 T olive oil

  • 1/2

    cup balsamic vinegar

  • 2

    t minced garlic

  • 1 1/2

    T chopped fresh rosemary

  • 1/2

    t salt

  • 2

    shallots chopped

  • 1/2

    cup dry red wine

  • 6

    T butter

  • 1/2

    t sea salt

  • 1/4

    t black pepper

Directions

Place lamb chops in gallon bad and add 1/4 cup olive oil, 1/4 balsamic vinegar, garlic, 1/2 T rosemary and salt. Let marinate at room temperature while you fix sauce. Add shallots (about 2T) to am 8 inch pan and then add red wine and 1/4 cup balsamic vinegar. Bring mixture to a boil and reduce to syrupy consistency. Slowly add the butter in 3 parts. Add 1 T rosemary and keep warm. Remove chops from marinade and pat dry with paper towel. Season with salt and pepper. Put 2 T olive oil in 10 inch pan and add chops. Cook about 3 minutes on each side. Remove from pan and let rest before serving with sauce.

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