Tender Lamb Chops with Aged Fig Balsamic Reduction
Recipe type: Entrees
- ¾ teaspoon dried rosemary
- ¼ teaspoon dried basil
- 4 cloves of minced garlic
- Salt and ground black pepper to taste
- 4 lamb chops (3/4 inch thick)
- 1 tablespoon Olive and Then Some Ultra Premium EVOO (Use a mild to medium intensity)
- ¼ cup minced shallots
- ⅓ cup Olive and Then Some Fig Dark Balsamic
- ¾ cup chicken broth
- 1 tablespoon butter or ¾ tbsp. Olive and Then Some Organic Butter Olive Oil (optional)
- In a small bowl or cup, mix together the rosemary, basil, garlic, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15-30 minutes to absorb the flavors.
- Heat the olive oil in a large skillet over medium-high heat. Place the lamb chops in the skillet and cook for about 3½ minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
- Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in Fig Balsamic, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't reduce, the sauce will be too runny. Remove from heat, and stir/whisk in the butter or Butter Olive Oil (optional). Pour over the lamb chops, and serve.
- Note: You can substitute your favorite Olive and Then Some Dark Balsamic, we just love the Fig!