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–+ servings
Lamb Chops over mashed potatoes served with balsamic sauce.

Perfect Lamb Chops with Sauce (Balsamic)

Author: Veena Azmanov
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Calories: 602kcal
Adjust Servings Here: 4 people

Description

These simple lamb chops with balsamic glaze get ready in less than 20 minutes. A perfect dish to make when you want something quick and easy but still elegant and holiday-worthy. Serve over mashed potatoes for a complete meal.

Ingredients 

Chops

  • 8 (1.250 kg) Lamb Chops
  • 1 tablespoon Olive oil
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • 2 cloves Garlic
  • 2 sprigs Thyme (you can use fresh rosemary too)

Glaze

  • ¼ cup (55 g) Brown sugar
  • ¼ cup (60 ml) Balsamic vinegar
  • ¼ cup (60 ml) Stock or water
  • 2 tablespoon (30 g) Butter

Instructions

  • Prep the chops - Cut excess fat around the edges. Pat dry the lamb chops on both sides. Season with salt and pepper on both sides.
    Pro tip - We cut off excess fat for this recipe because we cook the chops in the sauce, and we do not want excess fat in the sauce.
  • Sear the chops - In a cast-iron skillet on low, heat olive oil, garlic cloves, and thyme (and rosemary) for 30 secs. Turn to medium-high heat and add the lamb chops. Cook for 2 minutes on the first side. Turn the chops over and cook for 2 minutes on the second side. Remove the chops from the skillet, set aside, and keep warm.
    Pro tip - We only want to sear and get a good color on the chops now as they will cook for 2 more mins in the sauce later.
  • Make the sauce - To the same skillet, add the brown sugar, balsamic vinegar, and chicken stock. Cook for only a minute.
    Pro tip - Remove excess fat from the skillet before you make the sauce.
  • Soak chops in sauce - Return the lamb chops back to the skillet and cook for just 2 minutes then remove them and set aside.
    Pro tip- we don't want to overcook the chops so make sure to cook them briefly.
  • Finish the sauce - Add butter and let thicken on medium heat for two minutes until thick. Remove from the heat and pour into a sauceboat.
  • Serve - I like to serve these lamb chops over mashed potatoes and more balsamic sauce.

Recipe Notes

 
  1. When affordable, buy thicker lamb chops, also called ribs or first cut - they are expensive, but boy do they taste delish.
  2. Thaw the lamb chops for at least an hour, bringing them to room temperature, before you cook them. Why? Always cook meat at room temperature so the meat will not seize due to the intense heat. Cooking cold meat on the hot grill can cause the meat to seize and become tough.
  3. Lamb chops do well when marinated or seasoned well and given enough time for them to sink in. Additionally, use your hands to make sure the marinade or seasoning covers the chop well.
  4. Choose the right cooking method for the right size of meat. For example,
    1. If you have thin delicate lamb chops - grill them on high heat for as little time as possible. Or cook them on the stovetop.
    2. For thicker lamb chops, also called shoulder or rainbow chops - start on the stovetop then finish them off in the oven. That way they do not dry out.
  5. Lamb chops should be served as soon as they are made with a rest time of no more than 5 to 8 minutes. Otherwise, they become chewy.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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