Palate Pleasers

Susie made a little lamb…chop

Posted on: January 18, 2010

For the past couple months I’ve been talking about making lamb.  I searched for a really great recipe and finally found one that I thought looked good with a Balsamic-wine reduction sauce.  It came out of the recent edition of the Cooking light magazine.  A colleague of mine told me how much he didn’t like lamb because of the smell, but i told him that my lamb would not smell.   Guess what?  it smelled from the time I took it out of the package to well after I cooked it – where is my Febreze?  I’m always looking for new recipes to make and while I love all the ingredients in this one, I can honestly say it’s not for me.  But, if you are a lamb lover and enjoy ingredients such as carmelized onions and garlic along with Balsamic Vinegar and Red wine – you would really enjoy this recipe.  Once it was prepared I put it on the table and my first bite took me back to a time when I was 13 years old and my parents bought a lamb (mutton) at the fair – it tasted baaaaaaad!  I took 3 bites and couldn’t finish it – I ate the rest of the Risotto and Salad.  I typically love everything I make – but not this one.  Despite it all, this is about sharing recipes and whether I like them or not – you might – so here goes…


2 tsp olive oil

8 (4 ounce) Lamb loin chops, trimmed

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 cup finely chopped red onion

2 garlic cloves, chopped

1/4 Cup dry red wine (i used a dry zinfandel)

1/3 Cup beef broth

2 Tbsp balsamic vinegar

Heat the olive oil in a large nonstick skillet over medium high heat.  Sprinkle lamb loin chops with salt & pepper.  Add lamb to pan and cook 3 minutes or until browned.  Turn lamb over and cook an additional 4 minutes or until desired degree of doneness.  Remove lamb from pan and keep warm.

Add chopped onion and garlic to pan; cook 3 minutes or until onion is tender.  Add wine; bring to boil.  Cook 3 minutes or until liquid evaporates.  Stir in broth and balsamic vinegar; bring to a boil.  Cook 2 minutes more or until reduced to about 2/3 cup.  Serve sauce with lamb.  (4 servings).

**Cooks Note:  I think that this recipe would go really well with Beef Steak of some sort – maybe a Filet Mignon.  I also made a nice Risotto with this.  It originally called for a Rice Pilaf – so any rice type dish would work.**




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January 2010
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