Lamb with rosemary-balsamic butter sauce
- 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
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.