Menu Enter a recipe name, ingredient, keyword...

Double lamb chops with red onion and balsamic vinegar


a country kitchen specialty

Google Ads
Rate this recipe 4/5 (1 Votes)


  • 1 red onion, chopped
  • 1 large carrot, finely diced
  • 1 stick celery, finely diced
  • 1 clove garlic, chopped
  • 2 tbsp extra virgin olive oil
  • 2 tsp chopped savory or 1 tsp chopped tarragon or rosemary
  • 1 tbsp fresh parsley, chopped
  • 2 tbsp balsamic vinegar
  • 4 double lamb chops, or any other large, chunky lamb chops
  • salt
  • freshly ground black pepper


Servings 4


Step 1

1. Preheat the oven to 220C/425F/Gas 7.
2. Mix the onion, carrot, celery, garlic and one tablespoon of the oil in a heavy ovenproof frying pan.
3. Cook over a fairly gentle heat, stirring frequently, until the vegetables are lightly browned and soft. Don't rush this stage, it should take about 15 minutes or more.
4. Take off the heat and add the herbs, balsamic vinegar, salt and pepper.
5. Meanwhile, heat the remaining oil in a second frying pan and swiftly brown the chops on both sides.
6. Lay them on the cooked vegetables, season with salt and pepper and transfer to the oven for 5-10 minutes, depending how you like your meat cooked.
7. Serve hot, making sure each chop is accompanied by some vegetables and juices.

You'll also love

Review this recipe

Easter Lamb Pound Cake - Grandma Jennie Roasted Rack Of Lamb With Icicle Radishes