Recipe by COOKGIRl
"Good things come in small packages" and that applies in a sense to recipes with very few ingredients. Original recipe specified rosemary but I leave it up to you to decide. Boiling the pan juices creates a delectable sweet-glossy glaze. Use a good quality balsamic vinegar, please! From Cooking Pleasures.
- 1 1⁄4 lbs lamb chops (approximately 4 1-inch thick chops)
- 1 tablespoon fresh rosemary, minced (or 1 tablespoon oregano, thyme, sage, marjoram, etc.)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cracked black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon light brown sugar, packed
Directions See How It's Made
- Sprinkle lamb chops with salt, pepper and most of the fresh herb of choice. Heat a large, castiron skillet over medium-high heat until hot.
- Add the lamb chops, cook for 5 minutes then reduce heat to medium/low and cook other side of chops for another to 5-6 minutes. (This is for medium doneness-adjust cooking time accordingly.).
- Transfer chops to serving plate. Tent with foil.
- Add the balsamic vinegar and brown sugar to skillet; bringing to boil.
- Cook the sauce for approximately 1-2 minutes or until sauce thickens and reduces; scraping up the brown meat bits from bottom of skillet. Continue stirring until thickened.
- Pour glaze over chops. Garnish with the remaining minced herb.