Most helpful positive review
This is an excellent recipe for lamb. One of the few recipes here I've changed little to none. I see quite a few complaints on the reduction as being either too thin, or that there's too much left over. Make sure you give the sauce time to reduce(reductions are by no means quick), and know that the more surface area to your skillet, the less time it takes to reduce. Also, if you're trying to do this in a non stick pan, that might be the problem. Use good stainless steel as it is a great heat conductor, and also necessary to properly sear the lamb. I also see complaints about it tasting too "vinegary". If you reduce it properly and use high end balsamic vinegar, you should not have this problem. After all, there is no point to CHEAP balsamic vinegar, EVER.Read More
Most helpful critical review
Very disappointed the first two times I tried this; altered the recipe a bit and it was delicious! Use any cut of lamb (trim excess fat) Brown meat in skillet with a little onion, garlic and OO. Remove lamb and add to pressure cooker with tray insert (use about 2 1/2 cups of water). Pressure cook the lamb for 20-23 minutes; turn off, let cool 5-10 minutes naturally then cool pressure cooker in cold water. Remove lamb, set aside and reserve stock/liquid for the reduction sauce! In a ziploc bag measure 2 generous Tbl. Rosemary and crush really well - then add 1 heaping Tbl. Thyme and 1 scant Tbl. Basil - salt and pepper to taste. Shake the seasonings until well blended. Place the lamb one piece at a time in the ziploc bag and coat evenly with spices - set on a foil lined cookie sheet. Place lamb in the broiler for 5-7 minutes; remove & set aside. Reduction sauce: needs to be doubled! I altered the ingredients/amounts for optimal flavor. 1 1/2 T Olive oil, 1/2 cup finely chopped onion, 2 cloves minced garlic, 1/2 cup balsamic vinegar (make sure to use real good quality balsamic vinegar; the ingredients should not say 'red wine vinegar'!!), 1 T [unpacked] brown sugar (helps mellow the bold vinegar flavor), 1 1/2 c. lamb stock (reserved from the pressure cooker), 3 T butter Use the skillet the meat browned in; follow the directions for preparing the sauce. Reduce the sauce properly!!! Place the lamb in the sauce & allow meat to mingle for 5 minutes.Read More
This is an excellent recipe for lamb. One of the few recipes here I've changed little to none. I see quite a few complaints on the reduction as being either too thin, or that there's too much left over. Make sure you give the sauce time to reduce(reductions are by no means quick), and know that the more surface area to your skillet, the less time it takes to reduce. Also, if you're trying to do this in a non stick pan, that might be the problem. Use good stainless steel as it is a great heat conductor, and also necessary to properly sear the lamb. I also see complaints about it tasting too "vinegary". If you reduce it properly and use high end balsamic vinegar, you should not have this problem. After all, there is no point to CHEAP balsamic vinegar, EVER.
This was my first time making lamb so I was more than a little nervous. I cannot believe how great this was! My husband kept making sounds after biting into it, "Ooh, Ahhh,ummmm....." I would give it ten stars if I could. The lamb was great served on a bed of wild greens and the reduction sauce was perfect drizzled over everything including my rosemary baked potato wedges. It paired well with Nero D'avola's "Romolo Buccellato" (a red wine). An unsung hero of a wine, well worth the $8 we paid for it. Next time I'll try shallots instead of onions and I'll look for a nice warm deep mellow balsamic. I'm exciting about making it again, maybe even making it for a dinner party!
This was AMAZING! Keep in mind that you should use a GOOD quality balsamic in this recipe. The stuff you buy for $3/bottle is fine for marinades or maybe dressings, but when using basamic as a foundation in a sauce, shoot for upper-end grocery store quality; or even better, swing by a gourmet shop for a high quality vinegar. A recipe is only as good as the ingredients you use!
Delicious! I followed this recipe very closely. I placed the rub on the chops a few hours before dinner. Excellent flavor and aroma. I doubled the sauce (& cooking time) and added just a pinch of flour to it near the end to thicken. Soooo tasty. One tip for other lamb neophytes... the lamb chops i bought were the size of lollipops. I didn't realize how small they were until I got home because the butcher wrapped them before I saw them. They were very tender and tasty, but you would've needed at least twice the number of chops to satisfy. So, check the size of the chops before you buy them and adjust accordingly. I will absolutely make this again!
I am attending culinary school and this meal was truly amazing and I have cooked alot of stuff! I did do a few changes after reading a few reviews. We are huge garlic fans in this house so I seared the lamb in fresh garlic. For the reduction, I reduced for about 17 minutes and added about 2 tbls of heavy whipping cream for some added flavor. I finished off with roasting red potatoes drizzled with olive oil, rosemary, fresh basil and thyme, crushed red pepper and pepper in the oven covered for 20 mins and uncovered for 20 at 405 degrees and green beans. This meal gets 10 stars! A sure favorite.
I love Lamb, And this is a great recipe. I changed the herbs to Herbes de Provence and this time it was even better.
BOY OH BOY! We had this last night. Super fantastic delicious recipe. We followed the recipe exactly with the exception of rubbing the chops with garlic (3 large cloves minced) then rubbed with the mixture. Then seared the chops in the skillet to get some of the marinade in the sauce. Then I finished the chops on the grill. Also doubled the sauce mixture and it took 20-25 min. to cook down, which is a must. I'm not a fan of any kind of vinegar, but this was great. Will make it again and again. Larry
I have to admit that the whole reason I found this recipe was because I had a good bottle of aged balsamic vinegar that I wanted to try. I did an ingredient search and found this one, and boy am I glad I did. I took another reviewer's comment about using any cut of meat and used pork tenderloin, because I didn't have any lamb at home. Boy was this good! The blend of herbs and the reduction sauce were great! Of course, because I changed the meat, my cooking times were longer, but everyone wanted more and said how good it tasted! Thank you soooooo much for the recipe!!!!
Whenever I saute Lamb, I do it in garlic infused olive oil....adds flavor without chunks of garlic
When I first read this recipe I wasn't sure what to expect; but I was pleasantly surprised. I wasn't too impressed with the steaks I purchased (fatty and poor meat quality), but that isn't the recipes fault. The balsamic vinegar made for an interesting sauce. I used a more expensive 8 year old (aged) balsamic vinegar. It was a bit more spendy but worth it as it made the sauce wonderfully smooth. I highly recommend spending the extra money and getting a higher quality balsamic vinegar for this dish.
Very disappointed the first two times I tried this; altered the recipe a bit and it was delicious! Use any cut of lamb (trim excess fat) Brown meat in skillet with a little onion, garlic and OO. Remove lamb and add to pressure cooker with tray insert (use about 2 1/2 cups of water). Pressure cook the lamb for 20-23 minutes; turn off, let cool 5-10 minutes naturally then cool pressure cooker in cold water. Remove lamb, set aside and reserve stock/liquid for the reduction sauce! In a ziploc bag measure 2 generous Tbl. Rosemary and crush really well - then add 1 heaping Tbl. Thyme and 1 scant Tbl. Basil - salt and pepper to taste. Shake the seasonings until well blended. Place the lamb one piece at a time in the ziploc bag and coat evenly with spices - set on a foil lined cookie sheet. Place lamb in the broiler for 5-7 minutes; remove & set aside. Reduction sauce: needs to be doubled! I altered the ingredients/amounts for optimal flavor. 1 1/2 T Olive oil, 1/2 cup finely chopped onion, 2 cloves minced garlic, 1/2 cup balsamic vinegar (make sure to use real good quality balsamic vinegar; the ingredients should not say 'red wine vinegar'!!), 1 T [unpacked] brown sugar (helps mellow the bold vinegar flavor), 1 1/2 c. lamb stock (reserved from the pressure cooker), 3 T butter Use the skillet the meat browned in; follow the directions for preparing the sauce. Reduce the sauce properly!!! Place the lamb in the sauce & allow meat to mingle for 5 minutes.
Wow! This dish was amazing, I did everything as said and it came out perfect. Though I cooked it for about 5 min on each side and it came out prefectly medium rare. I am only 17 years old with no cooking skills (just started cooking for my family once a week and this was my first dish) and this dish was extremly easy to make!
This could not have been easier to make! It was the first time I'd ever cooked with lamb, but I followed the recipe exactly and it turned out perfectly. Awesome dish!
AMAZING! Made it pretty much just as the recipe describes. The only thing I changes was the thyme - I halved it cause my husband doesn't like the smell of thyme. Also, I used garlic salt instead of regular salt. Oh and now that I scanned the list of ingredients I actually forgot to put in the butter in the end! It was still to die for!! Served it with oven roasted carrots (brushed with olive oil & sprinkled with paprika) and baked acorn squash (brushed with butter, sprinkled with brown sugar and chopped Turkish apricots). Husband loved it. I was thoroughly impressed. We deemed it one of our best dinners yet!
This was very good. Unfortunately, I ran out of good balsamic vinegar and only had the cheap kind. To counter the strong vinegar taste of the cheaper kind, I added a touch of honey, which balanced the flavors nicely. Next time, I'll use a better vinegar.
Absolutely perfect! Even with my slap-happy way of following a recipe it was still perfect. For the butter, I used homemade. I got that recipe here, you guys should try it:o) I also added the balsamic to the pan before the stock & due to the heat of the pan, it caramelized very quickly & nearly burned. Definitely add the stock first & let everything reduce as the recipe states. The lamb was cooked, (I hate to keep saying this), to perfection. Not only will I make this again, I'm passing out the recipe to everyone I know:o)
This was a great way to serve chops. Hubby is generally pretty fussy about the way I cook lamb (he likes it fairly plain, with no fuss), but he devoured all I put on his plate, and asked for seconds. I did change one or two things though. I doubled the reduction and cooked it in a pan by itself while I was doing the chops (I ran out of time) First I cooked the shallots with a bit of garlic and some finely diced mushrooms in some butter, then I added the balsamic and stock to reduce. I also thickened it a little more with a touch of cornflour towards the end after I had added the butter. Lovely recipe, thanks for sharing.
5 stars, almost 600 reviews. That says it all. This is quick, easy and absolutely delicious! Do not hesitate to try this immediately! And, as others have said before, it is very important to let the sauce reduce down into a syrupy heaven! I doubled the sauce ingredients, and it took me about ten minutes or so for the reduction. The reduced sauce didn't LOOK very appetizing (sort of like jet-black, scorched motor oil) but man, the taste was out of this world!
Excellent! I made this tonight for guests and it was a hit. I thought the reduction sauce would be too pungent, but it was perfect. Next time, I'll definitely have to make more sauce...there wasn't enough to go around!
This was so good! BETTER THAN I THOUGHT IT WOULD BE! I was searching for a recipe to make my chops stand out and this was WONDERFUL! I didn't have shallots like I thought I did :( so I used onion and it still was wonderful! Everyone loved it! I was told to save this recipe because it's to be used AGAIN AND AGAIN AND AGAIN! Thanks much!
I wonder how much they would charge for this in a 3 stars restaurant! Very very good and classy! Since I had fresh rosemary, I didn't use thyme and basil, flavours would have been too strong. I also added a bit of sugar (maybe 1 tbsp) to cut the acidity of vinegar. Thanks for posting!
I loved it! I have never cooked lamb before, never thought about it because it is pricey. I got a deal on it and found this recipe, decided to try it. My boyfriend and I both loved it! I only used two chops, thats all I had, but i did the origioncal amount of sauce, so if i were to make four chops i would def double the sauce. My boyfriend was a little scared because of the thick vinegar smell in the house, and the sauce was clunky. Once he bit into it, he was in love! I Served with steamed carrots, which tasted great with the sauce over it! Also, a green salad. I will make as often as possible!!!
Wonderful flavors! It was very easy and my husband loved it. I used dry minced onion instead of shallots and had to thicken the sauce with 2 tsp. of flour. Also, you could use this recipe on almost any cut of meat.
I really didn't care for this. I LOVE lamb, eat it at restuarants regularly, and I followed the recipe exactly (doubled the sauce as other reviewers suggested, expecting to love this dish based on the reviews). It turned out horrible (couldn't get the vinegary sauce off the lamb to make it edible). Easily the worst allrecipes recipe that I've ever tried.
This was the first time I ever tried to cook lamb chops. This dish was fabulous. The taste is top notch, like your eating at a five star restaurant! You must give it a try!
I was bringing dinner to my daughter's house who recently gave birth to her 2nd son. Since I wanted to spend time with my grandchildren I prepared most of the dinner at my home. I was making 12 lamb chops so I tripled the receipe and then doubled the sauce. I made the sauce at home because I knew it would take a lot of time for all that sauce to reduce (cut down a little on the vinegar, added a little sugar and used a tbls of Wondra). I made the mashed potatoes ahead of time also. When I got to my daughter's house all I had to do was cook the lamb chops, put the already reduced sauce in the lamb chop frying pan to add the taste of the seasonings and cooked it for 5 to 10 minutes more. I microwaved the potatoes, and cooked some green beans, added dressing to the already made salad and we were sitting down to eat in less than 20 minutes. The sauce was great over the mashed potatoes. A couple of days later, my daughter reheated the left-overs in the microwave and said everything was as delicious the second time around. My son-in-law said that if we opened a restaurant this dinner would be on the menu. Thanks for a great recipe.
I have prepared this dish twice now, the first time I prepared as directed. I felt though there was just something missing too the tastes, I was wanting more flavor from the vinegar.. The second time, I decided to do something different to find that taste i was looking for. So I seasoned with all the ingredients, including balsamic vinegar. In addition, I added red wine to this. I let it all marinade for 4 plus hours... during cooking time I added a little more vinegar and wine, just before done and after reduction, I added a small amount of flour and water to make the glaze a little thicker... It was divine... It had an amazing red tangy/wine flavor just what I was looking for .. I was entertaining for a friend whom owns a well know restaurant here in Acapulco, and he was so impressed with the flavors he wants to add it to his menu... Thanks for the recipe...
I followed the recipe exactly and added some bleu cheese crumbles on top prior to serving. The cheese perfectly accompanied the lamb. It was delicious!
Delicious!!! love,love,loved it!!
I really disliked the flavor of rosemary in this recipe. Its also too tangy for me. Don't think I'd make this again.
This was once exceptional recipe. We had very thick chops, over 2", so upped the cooking time to about 5 minutes per side with the lid on to help it cook. The chops came out perfectly medium-rare. The savory reduction sauce paired perfectly and our guest literally picked up the chops to eat every last shred of meat. With new potatoes and a green salad, we felt like we had just stolen a meal from a high end restaurant.
This is the first time I ever cooked lamb and it came out perfectly. I used lamb loin chops since it's the most tender of all the sections. I served it with a side of garlic green beans and mashed sweet potatoes. Presentation as well as taste made it a gourmet meal!
We have made this recipe three times in the last two weeks. It is excellent! Thanks Chris
Did not have shallots on hand so I used onion but one of the best chops I ever had.
I decided to use this recipe because of the amazing reviews and because Lamb Chops are mt favorite. I HIGHLY recommend this to anyone! DELICIOUS, but i also added something else. I drizzled on top Rosemary Aïoli which added the perfect addition. I added more Garlic, lemon, and balsamic vinegar because i wanted it to taste less like mayo. The Aioli is very easy to make and i would tell everyone to try it before you condemn it! enjoy!
Excellent! Superb flavor. This one one of those recipes were you'd say "YUM" for hours afterward!
Did not have shallots so finely chopped 1/2 sweet onion and 3 garlic cloves. Used fresh rosemary as well. Mine reduced nearly too much. Added a tablespoon of pear infused balsamic vinegar along with my aged balsamic for more fruitiness. Very good!
this is the only way I will eat lamb now. This recipe is sooooo easy and incredibly delicious. I made this for my sister (who doesnt cook) and she asked for the recipe. You have got to try this.
Had this last night for dinner along with Roasted Balsamic Vegetables from this site. Fantastic. and the sauce went very well with the veggies also. The only change I made was to coat the chops with the coating early and place in the frig. for four hours to absorb the flavors. Will most certainly be makeing these again. Wife says they are keepers.
Fairly easy recipe but looks and tastes very fancy. The shallots are a must--if you've used regular onion, you have to try it with shallots.
Delicious. Tangy. Tender. Melt-in-your-mouth amazing. I took advice from other reviewers who suggested using a high end balsamic vinegar and I also doubled the recipe. This made enough sauce to drizzle over the mashed potatoes I served on the side and allowed for the hungry boys in my house. It took about 15+ minutes for the sauce to reduce to the proper consistency so be patient. In the meantime, I kept the chops warm in the oven on low. They didn't dry out at all. I also made steamed broccolini for a side dish and served with a lovely Cabernet Sauvignon. First time making lamb...my new favourite!
I've been making this for 2 years and it's our favorite home made lamb. I use freshly chopped rosemary and basil with powdered tarragon to make a crusty chop. If you're making the recipe for more than two servings, increase the sauce accordingly and partially reduce before cooking the chops, then finish off in the pan after cooking the chops. We love to pare with a baked yam and fresh mixed greens.
Thank you for a great recipe. This recipe produced not only wonderful lamb chops, but I also treated some chicken breasts to the same rub, pounded them thin, and cooked them in the same pan after the lamb had browned. I finished the lamb chops in a 325 degree oven to med rare while I was cooking the chicken breasts. The balsamic reduction was perfect, and I loved the addition of the butter at the end. I served this over rice with a simple tomato basil salad on the side. Beautiful meal, thanks again.
This was awesome! I used onion instead of shallots because it's what I had. I served the sauce over the chops and cauliflower mash. I will definitely make this again.
I have never cooked lamb chops before due to the fact that my husband is Greek and I didn't think I could prepare them as well as the Greeks do. Fortunately, I decided to give this recipe a try. It was wonderful! The balsamic vinegar cooking was a little overwhelming, but the taste was delicious! My husband was in awe of this recipe! Thanks P. Gray!
Very good recipe. I cooked as directed. I was a little fearful while the vinegar was simmering - that's all I could smell: Balsamic! But it all came together wonderfully and had a very mellow flavor when eating it. I will use this recipe again.
Excellent recipe! Did everything according to recipe, but added 2 cloves of crushed garlic to rub mix. Loved the flavor of the lamb! Made Jasmin rice as a side and the family used the "sauce" on the rice as the lamb with the rub had an awesome flavor all on its own. Next time will serve on bed of greens because the Balsamic did not go real well with the rice. Thank you for the recipe PGRAY!
My husband loved this recipe...he continued to "ymmm" the whole time he was eating it. We also used olive oil with garlic but didn't change anything else. We were careful to allow sauce to reduce by a little less than half, it was very thick and taste was wonderful!!! we will definately make this again. This was our first foray into "lamb territory" and we loved it!! husband is still talking about it...lol!
This was absolutely wonderful. The balsamic reduction is just heavenly!!! And it is really easy too.
An elderly lady I care for, with a bird-like appetite, asked if I would cook some lambchops for her. Knowing that she rarely asks for anything specific, I was happy to do this but not being a big fan of lamb, I knew you wouldn't let me down when I found this recipe. OMG! What a huge success this was. I loved the simple ease in prep, I loved the aroma, I loved that there was NO garlic, I'm in love with lamb chops and I love you for sharing!!! Can't thank you enough. My patient thinks I'm a gourmet cook. I'll have to let her know my secret. Once again you and your followers have provided an excellent recipe. Frankly, I can't do without the convenience of Allrecipes and this is just another of the MANY that have graced my table! Again, many thanks!!
What a wonderful recipe. Thank you. I served it with Rosemary Mashed Potatoes and Yams with Garlic and Parmesan from this site and grilled asparagus and a nice Chilean red wine. Perfection.
I love balsamic... this has a gourmet taste and made the house smell incredible. For the rub, I substituted with Herbes De Provence (which has all the herbs required, plus more) and added a bit of basil to suit my taste. I know reductions are not meant to be thick like gravy, but it was still too runny after being reduced by half. Perhaps because the cut of lamb I used was extra fatty and yielded too much fat in the pan... something to keep in mind when buying. Yet, I got nothing but raves for this dish and will definitely make again. If you run into the same problem I did, I think adding a bit of flour, no more than a teaspoon, while cooking the shallots would do the trick.
I am Armenian and I am always on the look out for recipes using lamb. I made this for the first time and it came out wonderful. I have just a couple of hints one, be sure to get a really good cut of lamb with less fat. My second hint would be to use a dutch oven, lots of sizzling going on. Enjoy!!
super easy, super YUMMY...
Fantastic! I did a simplified version, broiling the lamb in a glass dish (approx. 4 min/side) and then, upon removal, simply adding a bit of balsamic vinegar to the pan while it was still really hot - it cooked down almost immediately and was just right.
It was vinegary for us, luckily I served that on the side.
I agree!! Great recipe!! We also followed the recipe "exactly" with a couple exceptions - - used 2 lamb shoulder steaks, minced 'n smashed 4 large cloves of garlic, used 4 tsp Herbs de Provence, pepper, rubbed it all in well on both sides, covered the dish with plastic wrap and into the fridge overnight. Followed the rest of the recipe and like some, doubled the sauce. And yes, it did take about 20-25 min to cook down without adding anything for thickening. Did it all on the stove. One of the suggestions was to splurge and get the best Balsamic you could afford. Saw one at Bristol Farms that's 20yrs old and grabbed it. The extra bucks were worth it! Bob isn't that big on vinegar but tasted it and said it almost was like having a sip of wine, it was so good. This recipe is definitely a keeper and we'll also make it again and again and maybe even try it with beef and/or pork. As one person said, the sauce is like a flavor bomb! Neither of was able to eat it all, it made for another great dinner a couple nights later - - reheats beautifully!!
By no fault of this recipe, I have to admit that the lamb chops I got were a little fatty - that said, this recipe was still very, very good! Did not have any shallots so used 1/4 c onion and 1/2 tsp minced garlic and still found this reduction heavenly! That by itself is worth the 5 stars :)
this was AWESOME!!!! yum:-) I will be using this A LOT! Thank you for a deliteful way to serve lamb
This is such a great recipe!!!!! I am going to use this for a wine tasting party we are hosting next weekend. It paired beautifully with a Sangiovese. I practically was licking the plate! It was so good. Tomorrow night I am going to try this with beef tenderloin. Until this recipe, I never cared for lamb -- Now I want it every night. Again, this is a great recipe and so simple to prepare.
OMG!!!!! this was my first time making lamb chops on stovetop. wow, great. I did marinate them about 4 hours in herbs and balsamic w/olive oil. You could cut it w/your fork. This is a must try
Mmm very delicious! This recipe is perfect for when you don't want to get any special ingredients at the supermarket - just make it with all the dried herbs you have in your pantry! I used some balsamic that had some raspberry flavor which added a nice sweetness to the reduction. A higher quality balsamic would definitely taste even better. Super easy, super convenient!
Made this for Valentine's Day dinner and it was good but maybe not quite to our taste. We are big lamb lovers, but we agreed after eating this that we prefer our lamb more simply made with just lots of garlic and a little rosemary. Doubled the sauce and it seemed to need about triple the time to reduce. Seemed like a lot of work for a sauce that we liked OK but were not crazy about.
Very Very good -I love the reduction -very simple but added so much flavor.
Very easy to make and the chops came out tender and juicy, will make it again.
I found this quite good, unfortunately the lamb was not so tender. The balsmic reduction was great. Did not have chicken broth so had to use beef broth and added about a 1/4 cup of red wine..turned out very good. -did also add chopped parsley at the end for colour as someone else suggested and about 3 tb of butter. Worked well over wild and brown rice. Will make again-thanks for the recipe!
This recipe was very good. Not only was it quick and easy, but quite elegant as well. I did not have a shallot on hand so I substituted with an onion. I also added a little minced garlic to the reduction as well. We will definitely make this recipe again!
Making a balsamic reduction glaze is NOT an easy thing to do. Followed recipe exactly...even got expensive balsamic from italy...took over 30mins to reduce by 1/2 and it was still watery and tasted like vinegar! Chops were very flavorful...too much spice. Lots of work for little reward!
WOW!! I made this recipe last night and it was so delicious! I felt like a gourment chef when I tasted it! The chops had amazing flavor and I was shocked that it was so easy to make! I made this for myself just to try it but I will be making this dish for company soon! Very impressive! One suggestion for those who want to add garlic, use powdered garlic and not fresh minced garlic because it will get too overcooked during the browning of the chops.(Speaking from experience!)As recommended, I used a very good aged balsamic. Excellent recipe...thank you so much for sharing!!
This was a very delicous and easy recipe. I used white wine/herb chicken broth mix and barrel-aged balsamic vinegar which is already reduced and sweet. Mixed with the sauted scallions, it was divine! Dinner party pleaser with great presentation appeal. Excellent!
Delicious.. much better than my old recipe.
awesome, awesome, awesome!!!!! my husband LOVED This!!!!! i let the sauce reduce by more than half....I also added diet butter. I cooked this recipe with boneless lamb steaks- and it was ridiculously good...you dont need to bpay for lamb chops to experience the great flavor of this dish. WELL DONE!
Excellent, excellent dish. Agree that cooking time depends on thickness of chops. For my taste, two minutes each side was ample for medium-rare (yum). Also increased chicken broth by approx. 1/2 cup. All in all, a lovely, lovely recipie.
OMG, i give this more than 5 stars. I did it exactly, the sauce taste is just like 6 stars restaurant. Awesome. And that is a must for using good balsamic. Really a keeper. Thanks.
Delicious, simple recipe! We used leftover leg of lamb, cut into chop-sized pieces, and loved the sauce, although it took way longer to reduce than the recipe indicated.
This is the best recipe ever! The lamb tastes so good. Hubby doesn't like lamb and this recipe has won him over. This is a 5 star restaurant recipe. I have added a teaspoon of corn starch if it doesn't thicken up. Scallions are better than onions also.
WOW! Amazing taste and flavor. I needed a fast, simple recipe and it was just that. I can't say enough about this recipe. I can't wait to make it again.
Love the reduction but the recipe's cooking time leaves the lamb a bit too rare. We cooked the lamb longer in the same pan we cooked the reduction and then placed the same pan with the lamb in the oven. Overall worked out great.
This sauce dresses up red meat in such a way that you would have thought what you put on your dining room table came from an upscale restaurant with gourmet chefs. Absolutely brilliant! I made the recipe with lamb chops the first time and the second time used beef because it was more affordable. Excellent with both meats! I imagine it would be scrumptious with buffalo or kangaroo meat as well.
I made this for me and my boyfriend for dinner yesterday--along with Potatoes Anna and Garlic Sauteed Spinach. This lamb chop recipe is very easy to execute and produces a very tasty result. I only did two things differently -- first, I started reducing the balsamic vinegar and chicken broth separately in a small saucepan (before I even seared the lamb or worked on the shallots) as it seemed that it might take longer to reduce the mixture than the recipe indicated. The second thing--I seared the chops for a little less time (2 1/2 min per side) and then allowed them to rest -- as we like our lamb medium rare. I otherwise followed the recipe exactly as stated. I've made lamb dishes at home before -- but had been hesitant in trying lamb chops (as I disliked it when my friends made it --I realize now it's because they overcooked the lamb and did not use any seasoning whatsoever). This recipe has made me a convert -- Lamb Chops with Balsamic Reduction will be part of the dinner rotation!!!!! Many thanks PGRAYMENDOZA....
Thank you for a great recipe. Very easy to make, however I must note that it takes skill. I made this with lamb loin chops so my cooking times were different, however it still turned out exceptional.
I've made this twice, and it was delicious both times. I used fresh herbs (almost doubled) to take advantage of what we had in our garden and allowed the sauce to reduce for quite a long time. Maybe 15 minutes vs. the 5 as stated in the recipe. Served to guests with roasted potatoes and green beans. Deee-lish!
I cooked this for dinner tonight, my family LOVED it. my sister (whom does not like lamb) tried it and even she ate it. I didn't have any shallots, so I substituted with some green onion, I also added 1/2 cup dice mushroom, it turned out FANTASTIC. this will defiantly be a repeat dinner
My mother has never had Lamb before, I maid this for my family the other night and not a drop was left. I complimented the lamb w/ garlic mashed red potatoes and asparagus. "AWESOME!"
AMAZING lamb chops recipe that's so simple!
This is a keeper..As I'm not a real big vinegar guy I changed the amount of vinegar to 1/4 cup. I used a cheaper cut of lamb..thats all my store carried..but it was still wonderful..Also the left over herb/garlic artisan bread, dipped in the sauce was a meal in itself. I will do this again, and again,and again....
A great, simple recipe. The herb rub was wonderful. I actually lef the rub on for 3 1/2 hours. It was perfect. I judt moved from LA and am rather new in the meat preparation area that does not use a grill and these turned out well! The sauce is a good compliment. I added about a teaspoon or toe of butter at the end for a richer taste.
I made this for my wife after she had a long day. Typically, we never have lamb as she really doesn't like it. This recipe was an eye opener for both of us and she keeps hinting that I make it again.
Made this last night as part of my husband's birthday celebration. It was delicious and amazingly easy. Didn't have shallots so used green onions. Otherwise followed it to the letter.
this recipe was fantastic! i'm not usually a fan of lamb, but my husband loves it so i'm always looking for a way to meet in the middle. this was the way to do that! i followed the recipe just as it is, and used a good quality balsamic vinegar for the sauce. the chops i had were thicker than the recipe called for so i had to wing it with the doneness, but luckily they turned out perfectly :) the balsamic really compliments the taste of the lamb well and i took another reviewer's advice and served it over spring salad with a side of rosemary roasted new potatoes. the best thing about it, is that it was quick and easy...but very impressive on the plate!
I love, love, love this dish! I actually used an Italian season blend because I didn't have loose basil or thyme. I added extra rosemary and my own salt and pepper. I have this Walnut and Fig Balsamic vinegar it paired really well with the savory sweet potatoes I made to go with the dish. I will definitely be making this dish again.. My whole family loved it. Did I mention, this was my first time cooking lamb?? Well.. It was!
this recipes was outstanding. I had been looking for a new way to fix my lamb chops. My husband said I cna fix them again. It took a while for me to get him to eat lamb. I used to just plain broil them. With this sauce , this is it.
We loved this recipe. I used onions instead of shallots, doubled the sauce recipe and added some extra butter to mellow the sauce a little bit. A definite family favourite that we will make again and again!
It is a great recipe. I used garlic instead of shallots, finely chopped. I also used Italian herb seasoning. My husband said that it is better than 5 star restaurant and he doesn't want to eat lamb chops from anywhere else. Thumbs up.
I am delighted to join the chorus on this one. It was delicious. And the sauce even tasted good on my carrots on the side.
I bought my lamb chops, on sale, at Costco. They were very thick, beautiful cuts of meat. I really wanted this meal to appeal to my husband's heart via his stomach. I hit a grand slam with this fabulous recipe. And it was incredibly easy. I served it with wonderful baked potatoes,a simple salad of fresh greens and a light lime flavored sparkling water. I'm glad I used a cast iron skillet because I can bring it up to very high heat for searing the meat. Prior to cooking the lamb, I'd seared a pan full of little sweet peppers with a splash of olive oil. I removed the peppers and used the remaining flavored olive oil to brown the onion (shallot). Perfection! However, I did such a great job that I had a pile of dishes to wash in the morning AFTER I slept late and was served a waffle breakfast.
Cannot say enough about this recipe. It is now my go to recipe when we have company unexpectedly. I refer using pork tenderloin seasoned the way I like with sage, thyme, kosher salt, and fresh ground pepper. Everything else remains the same. I always double the recipe and it takes quite awhile for the sauce to thicken but you won't be disappointed with the result. Serve with whipped potatoes, steamed vegetables and you will be a star.
Really good, quick and easy. I deleted the butter to save calories. Reducing the sauce IS important. The sauce is good with rice as a side dish.