Friday, October 24, 2014

Roasted Lamb Chops

I don't even know where to begin to explain this recipe. It is by far a favorite in our household and we melt into our chairs every time we take a bite. I've tried preparing lamb other ways and David gets upset when I don't prepare it in this style.

It's fat free, calorie free, and sugar free. YEAH right. This sinful dish is so full of flavor you won't even know what to do with yourself. And for those of you that claim you "don't like lamb" I promise this will change your opinion. The lamb taste isn't overwhelming and with the mixture of rosemary and balsamic it is the perfect balance. So let's open a bottle of red and and go to flavor town!!

Servings: 2
Prep Time: 5 minutes
Cook Time: 25 minutes

LAMB
1 Rack of lamb, about 6-8 chops (I buy mine from Costco, butcher is expensive!)
1 Tablespoon fresh rosemary, chopped
Salt & Pepper (about 1 teaspoon of each)
1 Tablespoon olive oil

GLAZE
1 Shallot, chopped
1/2 Cup chicken broth
1/2 Cup balsamic vinegar
1 Tablespoon salted butter

Preheat the oven to 375 degrees. Meanwhile, prep your rack of lamb. It's important that you buy the rack intact and not the little individual chops. Little chops cook very quickly by themselves and we want to roast them in the rack so all the flavors stay intact.

Heat a saute pan over medium high heat with olive oil. Rub salt, pepper, and rosemary on both sides of the lamb rack. Then put the rack top side down in the saute pan. Make sure the pan is hot as you want a good sear on it. Sear both sides of the rack about 4 minutes each. Just enough to get a good browning sear.

Take the rack out of the saute pan, throw on a cookie sheet and toss in the oven for 15 minutes. SAVE the saute pan and do not wash it out. Lower the heat on the stove to medium and add in the chopped shallot. You want all of the lamb fat rosemary goodness to infuse into the glaze. Cook shallots for about 1 minute and add in balsamic vinegar and chicken broth. Reduce to medium low and just let that simmer and reduce by half, about 10 minutes. After it is reduced, swirl in a Tablespoon of butter.

The sauce will reduce down to a glaze. If it’s too watery just give it more time and if it’s too sticky just add a little more balsamic to water it down a bit. Take the lamb out of the oven and let it SIT for 5 minutes. If you serve it immediately all of the juice (aka flavor) in the lamb will spill all over your plate.

Cut the chops off the rack individually and spoon the glaze over the top! I normally serve with mashed potatoes or cauliflower puree. Bon appetite!! 

(PLEASE NOTE: The above preparation is medium rare for the lamb. If you like it more well done just add on 5 more minutes in the oven)