This is the recipe I was talking about in the last entry, where I posted the side dish I made to accompany this. I don't know where I got this recipe from; I've made it a few times now and loved it every single time:
Ingredients:
4 lamb loin chops, about 1 1/2 inches thick
Kosher salt and freshly ground black pepper
2 T. olive oil, divided
2 small shallots, peeled, minced
1 T. tomato paste
3/4 c. port wine or favorite red wine (I used a Valpolicella this time, but I have used Cabernet Sauvignon in the past)
1/2 c. fat-free, less sodium chicken broth
1 1/2 tsp. fresh thyme, minced
1 1/2 tsp. fresh rosemary, minced
1 T. balsamic vinegar
1 T. unsalted butter
Instructions:
1. Pat the lamb chops dry and season with salt and pepper. In a skillet large enough to hold all 4 chops, heat 1 tablespoon of olive oil over medium-high heat. Add the chops and cook until nicely browned on each side, about 3-4 minutes for each side for medium-rare:
Ingredients:
4 lamb loin chops, about 1 1/2 inches thick
Kosher salt and freshly ground black pepper
2 T. olive oil, divided
2 small shallots, peeled, minced
1 T. tomato paste
3/4 c. port wine or favorite red wine (I used a Valpolicella this time, but I have used Cabernet Sauvignon in the past)
1/2 c. fat-free, less sodium chicken broth
1 1/2 tsp. fresh thyme, minced
1 1/2 tsp. fresh rosemary, minced
1 T. balsamic vinegar
1 T. unsalted butter
Instructions:
1. Pat the lamb chops dry and season with salt and pepper. In a skillet large enough to hold all 4 chops, heat 1 tablespoon of olive oil over medium-high heat. Add the chops and cook until nicely browned on each side, about 3-4 minutes for each side for medium-rare:
2. Remove the chops from the skillet and place on platter. Tent with foil to keep them warm:
3. In the same skillet, heat the remaining 1 tablespoon of olive over medium heat and add the shallots. Cook about 2 minutes.
4. Stir in the tomato paste and cook until beginning to brown, about 1 minute.
5. Stir in the wine, broth and thyme. Simmer, scraping up any browned bits, until the sauce is slightly thickened, about 5 minutes:
6. Add the balsamic vinegar and cook about 2 minutes:
4. Stir in the tomato paste and cook until beginning to brown, about 1 minute.
5. Stir in the wine, broth and thyme. Simmer, scraping up any browned bits, until the sauce is slightly thickened, about 5 minutes:
6. Add the balsamic vinegar and cook about 2 minutes:
7. Remove from the heat, strain if desired (I do not), and whisk in the butter and any accumulated lamb chop juices on the platter. Season with salt and pepper. Serve the chops drizzled with desired amount of pan sauce:
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