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–+ servings

Lamb Chops with Balsamic Reduction

This recipe for lamb chops with sauce is easy to make and full of flavor. Herb-rubbed lamb chops are pan-seared and served in a thick balsamic reduction.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 8 lamb chops about 1-inch thick
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • ¾ teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • ½ cup balsamic vinegar
  • 2 tablespoons honey
  • 2 tablespoons unsalted butter
  • Fresh parsley or thyme for garnish optional

Method
 

  1. Gather all ingredients.
  2. Pat the lamb chops dry with paper towels. Season both sides with salt, pepper, minced garlic, and dried rosemary.
  3. Heat olive oil in a large skillet over medium-high heat. When shimmering, add lamb chops.
  4. Pan-sear chops 4–5 minutes per side for medium-rare. Adjust time for your preferred doneness.
  5. Transfer chops to a plate and tent with foil to rest. This locks in the juices for tender meat.
  6. In the same skillet, pour in balsamic vinegar and honey. Stir and let simmer until thickened to a glaze (about 3–4 minutes).
  7. Whisk in butter until melted and glossy. Taste and adjust seasoning.
  8. Return lamb chops to the pan, spooning sauce over the tops. Garnish with fresh parsley or thyme if desired.
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