#COOKING: SEARED LAMB CHOPS IN BALSAMIC REDUCTION RECIPE

Seared Lamb Chops in Balsamic Reduction. I love me some lamb, which I get to enjoy only a couple times a year. Possessing a natural gaminess, some find its taste unpleasant, hence marinating it with herbs overnight certainly helps. Seasoned right and seared at a high heat for a short time, lamb chops can be just as satisfying as a juicy steak!

Lamb Chops:
8 lamb chops, cleaned and pat dry with paper towels
1 tbsp basil, chopped
3 sprigs rosemary (1 for garnish)
1 tbsp thyme
2 tbsps olive oil
Sea salt and pepper, to taste

Balsamic Reduction:
3/4 cup chicken/beef broth
1/3 cup balsamic vinegar
1/4 cup cherry tomatoes
2 shallots, minced
3 cloves garlic, minced
1 tbsp unsalted butter
1/2 teaspoon organic raw sugar

Turmeric Almond Raisin Rice:
1 cup long grain rice
1/2 cup beef/chicken stock
1 cup water
1/4 cup raisins
1/4 cup almond slivers
1 teaspoon Turmeric
Sea salt, to taste

Asparagus:
1 bunch of Asparagus, cleaned
2 tbsps unsalted butter
2 cloves garlic, minced
1 lemon wedge
Sea salt and pepper, to taste

Instructions:
1. For rice, combine all ingredients in rice cooker and once cooked, fluff before serving.
2. For Asparagus, sautée butter and garlic. Once browned, add Asparagus and cook medium-high heat for about 10 minutes. Season with salt and pepper and squirt lemon wedge over top before plating.
3. Marinate lamb chops in salt, pepper, oil, basil, thyme and rosemary. Seal in Ziploc bag(s) and refrigerate overnight.
4. Heat large skillet with oil on medium-high heat. Once hot, sear lamb chops 3-4 minutes per side. Place on warm platter.
5. Sautée shallots and garlic in butter. Once caramelized, add vinegar, sugar and stock. Add cherry tomatoes. Cook-down till liquid is reduced and thickened. This takes 5 or more minutes on medium-high heat, uncovered.
6. Pour reduction over lamb chops and garnish with sprig of rosemary. Serve with Turmeric Almond Raisin Rice and Asparagus.

 

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A post shared by Mr. Will Wong 📸 (@mrwillwong) on Apr 30, 2020 at 8:00am PDT

 

(Photo credit: Mr. Will Wong)