Yes, I know it’s only been two days since I made the lamb leg, but I’m in freezer trouble again, so it’s lamb again today. Cruel, cruel world We’ll be eating meat and fish from the freezer for the next week or so.
These are juicy, succulent New Zealand lamb chops. I’m still waiting for Frugal to send me a shipment of Welsh lamb. Until then, we’ll just have to make do. Quick and easy recipe.
Fresh Herb Balsamic Lamb Chops
6 New Zealand lamb chops
1 tbsp of mixed fresh herbs, chopped (rosemary, thyme, basil)
Salt and pepper
1 1/2 tbsp olive oil
2 shallots, chopped
1/3 cup balsamic vinegar
3/4 cup chicken broth
1 tbsp butter
Rub the chops with the herbs, salt and pepper. After 30 minutes, brown in the olive oil, 2 minutes per side. Remove from the pan and set aside.
Add the shallots to the pan and cook until soft. Add the vinegar and broth, boiling and stirring until the liquid is reduced by half. Remove from flame and stir in the butter. Add the lamb chops, stirring to coat. Serve with mashed potatoes and fresh green peas.
Wine suggestion: Hospice de Beaujeu red