Tonight we had absolutely no idea what to make for dinner. We’ve had our fair share of fish, chicken and vegetarian the last few days and I was craving some read meat.
The problem of course is that it was getting late (food shopping after 6pm) and I wasn’t feeling like building a braai or smoking out the house by grilling meat in the oven.
Then I remembered a quick and easy method for a balsamic reduction, which would go nicely with some pan fried rosemary lamb chops.
A quick meal in 15 minutes.
Lamb chops with balsamic reduction
- 6 lamb chops
- 1 tablespoon chopped fresh rosemary
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 onion peeled and chopped
- 1/3 cup balsamic vinegar
- 3/4 cup chicken stock
- 1 tablespoon butter
- Sprinkle rosemary, salt and pepper over lamb chops.
- Heat olive oil over medium-high heat and cook lamb chops for about 3 1/2 minutes on each side (medium rare).
- Remove lamb and set aside to rest. Add onion to pan and sautee until slightly browned.
- Add the balsamic vinegar and chicken stock.
- Allow mixture to cook until reduced by half, this takes about 5 minutes. Remove from heat and add butter.
- Pour sauce over lamb and serve with some seasonal veggies and couscous.
This seemed to be a roaring success. Our 18-month old son even grabbed some of the balsamic reduction off my plate by the handfulls and helped himself to a chop too.
Of course I complety forgot to take a pic of the end result. I hope the one of the uncooked chops, is not too gnarly for some folk. I may have to do this again soon.