Lamb Chops with Balsamic Reduction Recipe

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 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.

Now that I've done this once, the next time will be a breeze. I did use riblets ,2 each, seared and cooked in a pan, about 4 minutes each side to 130 degrees then split the ribs about halfway down and finished them to 145 degrees internally in the oven at 425 degrees for about 5-6 minutes while the glaze was reducing.This was so decadent . The next time I will trim some fat from the lamb. Overall; heavenly.

Yum! I added 1/2 and 1/2 at the end. I reduced for 30-35 minutes because I made 5 servings for five. I added a whole stick of butter, 1 1/3 cups Balsamic vinegar. It was a bit acidic until I added the extra butter, a couple table spoons honey, starch to thicken and a 1/2 cup of 1/2 and 1/2. The chicken stock was 4 cups. I cooked it down to about a third. I used a very good stainless stain pan with aluminum core. It seared the chops amazing. The seasonings were all what was told but I added more basil and thyme. My family loved it. We have a lot of left over reduction sauce to use for another meal. I think I will freeze it.

Made it and I feel unstoppable.

It is one of our favorites. My only change is I triple the reduction sauce and use lots of FRESH basil, rosemary, thyme, makati mushrooms, garlic and shallots or sweet onions . Sautéing in the drippings before balsamic reduction . I also so add a teaspoon or two of honey to the reduction. It is a dish in itself. The herbs are now a vegetable with the onions, garlic and mushrooms . We love it. Lamb never tasted better.

Love this recipe! The only thing that I did differently was used regular onions because I didn't have an shallots. I also used Blackberry balsamic vinegar which I used before and let me say Delicious...mmm good.

If you want to serve lamb but one or more in your party aren't keen on the "gamey" flavor of it, this is a great recipe as the acidity of the vinegar and sweetness of the wine cut it significantly. The reduction can also be spooned over side dishes like asparagus, green beans or potatoes. I found this one a little tricky to pull off, with the onions getting burnt and the lamb not cooking evenly, though this could be user error. While reducing the vinegar, be prepared for the pungent steam and make use of your hood fan and/or open windows, but don't worry about the intensity being too much in the end as long as you reduce it adequately. Personally I'd recommend finely chopping the rosemary or subbing in fresh, as it doesn't get cooked long enough to soften much and can be kind of sharp and pointy.

My chops were 1.5 inch thick so I cooked longer, 5 min per side and kept warm on lowest setting in a saute pan, covered, until the sauce was ready. I didn't have broth so used white wine.

Reading how reducing the balsamic/chicken broth seemed to be an issue - I decided to start the sauce first. Once it began reducing, I started grilling my chops. It all came to fruition at the same time!! Beautiful chops - awesome onion reduction on top!!

I Googled "lamb chop recipe for beginners" and chose this one. So glad I did! I've had lamb twice in my 50 years, one was awful and the other was delicious so I was really nervous to try to make it myself. This was easy and super good. The difference was that I had a small rack but the recipe worked perfectly for it. I doubled the herb blend. I first hit the rack with salt and pepper then the herb blend. Our rack had 8 chops. I did not double the sauce and the was more than enough. We had it with mashed potatoes and roasted carrots. My husband and I both loved it.

Delicious

The best lamb chops ever. Note: take your time picking out your lamb chops.

Delicious ! Next time I may try cooking the Balsamic without the browned lamb bits because I would enjoy the lamb more if it was warmer and not have to wait 5 minutes for the reduction .

Needed a sauce for my lamb chops , so checked this recipe out, and this sauce is AMAZING! it paired well with my oyster mushrooms that we had with it !!

This was delicious! My family loved it- especially the basalmic reduction - we will be making this again!

This turned out beyond amazing.

Added whole garlic cloves to the balsamic reduction.

I Googled "lamb chop recipe for beginners" and chose this one. So glad I did! I've had lamb twice in my 50 years, one was awful and the other was delicious so I was really nervous to try to make it myself. This was easy and super good. The difference was that I had a small rack but the recipe worked perfectly for it. I doubled the herb blend. I first hit the rack with salt and pepper then the herb blend. Our rack had 8 chops. I did not double the sauce and the was more than enough. We had it with mashed potatoes and roasted carrots. My husband and I both loved it.

Everyone in my family loved these. My only change was I simmered the reduction 3-4 times longer than what was in the recipe. Make sure to taste the reduction to make sure vinegar tang has cooked off.