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Lamb with rosemary-balsamic butter sauce


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  • 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



Step 1

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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