Yardhouse Herb Crusted Lamb Chops with Balsamic-Shallot Reduction |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 | N/A | N/A | 769 | N/A | 54gm | 903mg | 14gm | 38gm | 138mg |
| INGREDIENTS: | ||
| 2 racks of lamb cut into 2-bone chops, 3 chops per person | 1 cup balsamic vinegar | 1/2 cup chicken stock |
| 2 whole shallots, peeled and roughly chopped | 2 teaspoons olive oil, divided | HERB CRUST: 1/4 cup olive oil |
| 2 tablespoons fresh rosemary, minced | 3 tablespoons dried oregano, Mediterranean preferred | 3 tablespoons garlic, minced |
| 1 teaspoon kosher salt | 1 teaspoon ground black pepper | |
| 1 | Preheat oven to 400 degrees. In a small pot, combine vinegar, chicken stock and shallots. Bring to a boil and reduce heat to low. Simmer 10 minutes until sauce is thickened. Remove shallots and keep warm. |
| 2 | Combine herb crust ingredients in small bowl. |
| 3 | Heat 1 teaspoon olive oil in large skillet over medium-high heat. Add lamb chops and sear on each side to golden brown, about two minutes per side. Do not crowd pan. Sear the chops in two batches if needed. |
| 4 | Once seared, spread herb crust on both sides of each chop and return to pan or a baking sheet. Roast in oven until internal temperature reaches 130 degrees for medium-rare, about 6 minutes. Cover lamb chops roughly with aluminum foil and let rest for at least 10 minutes up to half an hour. |
| 5 | Serve 3 chops per person, drizzled with balsamic-shallot reduction. |