Recipe: Delicious Iron Skillet-Seared Lamb Chops Covered with a Balsamic Reduction

Iron Skillet-Seared Lamb Chops Covered with a Balsamic Reduction. Heat a heavy, well seasoned, cast iron skillet (if available), to nearly smoking temperature, for searing. Add oil, followed by the lamb chops and begin to sear chops. Pour the balsamic vinegar into the pan and bring to a boil.

Stir in the balsamic vinegar, de-glazing the pan. Then, stir in the chicken broth and continue to cook and stir over medium-high heat until the sauce has reduced by half -be patient. Pan-Seared Lamb Chops with a balsamic glaze might seem intimidating, but the trick to lamb chops, or loin lamb chops as I'm using in today's recipe is cooking them properly. You can cook Iron Skillet-Seared Lamb Chops Covered with a Balsamic Reduction using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Iron Skillet-Seared Lamb Chops Covered with a Balsamic Reduction

1. It's 8 of lamb chops, thick cut, 1" each (about two lbs total).
2. You need 1 tsp of dried thyme (or use fresh in greater amounts).
3. You need 1 1/2 tsp of dried rosemary.
4. It's 1/2 tsp of dried basil.
5. You need 1 of salt.
6. It's 1 of pepper.
7. Prepare 2 tbsp of olive oil.
8. It's 2 of garlic cloves, chopped.
9. Prepare 1/2 cup of aged balsamic vinegar.
10. It's 1 cup of chicken broth.
11. Prepare 2 tbsp of butter.

The Balsamic glaze is just icing on the cake. The glaze is full of flavor, it's sweet, tangy and has a little bit of heat. Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle lamb loin chops with salt and pepper.

Iron Skillet-Seared Lamb Chops Covered with a Balsamic Reduction step by step

1. Start with good quality, thick cut lamb chops. Mix together the thyme, rosemary, basil, salt and pepper, and rub the mixture onto the chops, both sides, letting sit for a time to absorb the flavors..
2. Heat a heavy, well seasoned, cast iron skillet (if available), to nearly smoking temperature, for searing. Add oil, followed by the lamb chops and begin to sear chops..
3. Cook chops to medium rare, which is about 3-4 minutes a side. Or cook longer, if preferred..
4. When chops are cooked, remove them from the skillet and set them aside in a manner to keep warm..
5. With the same skillet on medium, add the chopped garlic and cook it just for a brief moment, stirring to keep from burning or overly browning..
6. Stir in balsamic vinegar, and cook briefly while scraping any bits of lamb from the skillet into the vinegar. Stir in chicken broth. Continue to cook, over medium-high heat, until the broth and vinegar mixture is reduced by at least half. Then remove from heat and add the butter, stirring..
7. Set aside part of the reduction for individual servings and dipping. Pour the remainder over the lamb chops on a platter and serve..

Remove lamb from pan; keep warm. Add the second garlic clove and lamb chops. (If using rib chops, it may be necessary to sear them in batches. Remove from skillet and keep warm. Add shallot (or onions) to skillet and cook until browned. Stir in balsamic vinegar, scraping pan drippings from the bottom of skillet.