Lamb with Balsamic Vinegar

By Gibby

Agnello all'Aceto Balsamico

Ingredients

• 4 shoulder lamb chops, about 3/4-inch thick each
• Salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 teaspoons Essence, recipe follows
• 3 tablespoons extra-virgin olive oil
• 1/2 cup finely sliced yellow onion
• 2 cloves garlic, crushed
• 24 black olives, pitted
• 1 1/2 teaspoons grated lemon zest
• 8 sprigs thyme
• 1 tablespoon chopped fresh rosemary
• 1/4 cup aged balsamic vinegar
• 1/4 cup Montepulciano (or any dry red wine)
• 1 teaspoon crushed red pepper flakes
• Maccheroni alla Chitarra Aglio e Olio, recipe follows

Details

Cooking time 18mins

Preparation

Step 1

Season the chops lightly on both sides with salt and pepper. Combine the flour and Essence in a shallow bowl. Add the chops to the flour and turn to coat evenly, shaking to remove any excess.

In a large, deep skillet, heat the oil over medium-high heat. Add the lamb and cook for 4 minutes. Turn the chops, and add the onions, garlic, olives, zest, and 4 sprigs of the thyme. Cook, stirring, until the onions are wilted, 3 minutes. Add rosemary and cook for 1 minute. Increase the heat, add the balsamic vinegar and wine, and stir to deglaze the pan. Turn the chops and cook for 1 additional minute for medium-rare. Transfer the chops to 4 large plates, top with the sauce, and garnish each plate with 1 sprig of thyme.

Serve immediately. Serve on Maccheroni alla Chitarra Aglio e Olio