Lamb Chops with Balsamic Reduction

My daughter was living in Switzerland a few years ago.  She said the food was  amazing!  One of her favorite dishes was lamb chops.  So being the gamer I am, I tried to develop a recipe worthy of Switzerland .  I have tried many different cuts of lamb, but the lamb loin chop is my favorite. These little guys cook perfectly every time.  And don't let the size fool you.  Even though they are small, they are very rich.  My husband can only eat two in a sitting.  I recommend pairing with a simple potato and green vegetable.  Enjoy!



Lamb Chops
From:  All Recipes.com

 

4-6 Bone In Lamb Loin Chops

 Rub Ingredients

½ tsp basil

½ tsp rosemary

¼ tsp thyme

½ tsp salt

½ tsp pepper

 

1 tsp sugar

Reduction

2 TBL Onion - minced

1/3 cup balsamic vinegar

½ cup chicken broth

1 TBL olive oil

1 TBL butter

 Rub lamb chops with rub ingredients 30 minutes before cooking.  Choose between two cooking methods:  Skillet or Grill 

 

 

Grill Method

Add reduction ingredients to a small skillet.  cook over medium heat until liquid reduces by half.  remove from heat. 

Place rubbed lamb chops on heated grill (medium heat).  (Meanwhile pour pan drippings into reduction and warm.)  Grill 3-5 minutes to brown.    Turn and cook for another 3-5 minutes or until 75% cooked (this can be determined by pressing meat near the bone. It should be somewhat firm with still a little give).  Remove chops from grill and place in heavy duty foil.  Seal and let rest for 10-15 minutes.   Meat should be slightly pink in the middle, near the bone. 

Spoon reduction over warm chops.