I love to cook lamb chops. They always look special, and they are so quick and easy to cook. I personally like loin chops, they are the ones that look like little t-bones. They have way more meat on them than the other cuts. Bring a skillet to a medium high heat with about 2 TBS of oil. I like to use Canola oil for this recipe, it doesn't burn as quickly. It also doesn't splatter all over the counter like olive oil will. Salt and pepper 4 lamb chops that are room temperature. Once the pan is hot but not quite smoking, put the lamb chops in the skillet. Cook for about 3 minutes on each side. That's it. Super easy. Turn the heat down to about 2 and cool the pan down just a little. While you are waiting, have a glass of wine.
Now for the sauce. Put 2 TBS of butter in the slightly cooler skillet. Chop 2-3 springs of rosemary and add to the skillet. Cook for about 1 minute. Pour the butter over the lamb chops. Now for the hard part...the Balsamic glaze. You have 2 options, you can slave over the stove and actually boil down your Balsamic vinegar, possibly ruining your pan, and it not coming out right. Or you can pick some Balsamic glaze up at the store, already made perfect for you. Since unfortunately I have tried the first option, I recommend option number 2. Drizzle over the lamb chops and enjoy. Super easy. Super elegant.
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