Balsamic Glazed Lamb Chops Recipe with Creamy Polenta

Two browned lamb chops on a white plate with yellow polenta covered with sauteed red grape tomatoes and green baby spinach.

4.97 from 27 votes

Balsamic Glazed Lamb Chops Recipe with Creamy Polenta

This is an easy and quick way to prepare a tender and delicious cut of meat. The dry rub of herbs and seasoning gives the lamb chops lots of flavor. The balsamic reduction sauce compliments the succulent meat and it is so good you may want to double the recipe.

Prep Time30

Cook Time14

Total Time44

Course: Main Course, Meat

Cuisine: American-Italian

Servings: people

Calories: 754kcal

Author: Marisa Franca @ All Our Way

Ingredients

4 lamb chops ¾ inch thick
¾ teaspoon rosemary dried
½ teaspoon thyme dried
¼ teaspoon basil dried
salt to taste
pepper to taste
1 tablespoon olive oil
¼ cup shallots minced
¾ cup chicken stock
⅓ cup balsamic vinegar aged - good quality
1 tablespoon butter unsalted

Instructions

In a small bowl mix together the dried herbs, salt, and pepper. Rub the mixture on both sides of the lamb chops. Place them on a plate, cover and set aside for 30 minutes to absorb the flavors.
Heat olive oil in a large cast iron skillet over medium-high heat. When oil starts to shimmer, place lamb chops in the hot skillet and cook for about 3 ½ minutes per side for medium rare (145 F.),Medium (160 F.), Well Done, (170 F.) Use an Instant Read Thermometer to be sure.
Remove from the skillet, and keep warm on a serving plate.
Add shallots to the skillet, and cook them just until browned. Stir in balsamic vinegar, scraping any bits of lamb that stuck to the bottom. Those are yummy pieces! Stir in the chicken stock.
Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. Don't rush this, you don't want a runny sauce.
Remove from heat. Stir in butter. Pour over lamb chops and serve.

Notes

Inspired by a recipe from Allrecipe - Lamb Chops with Balsamic Reduction.

Nutrition