Thursday, June 13, 2013

Lamb Chops with A Fig Balsamic Reduction

A picture speaks a thousand words.....and this one says, "Delicious"
Lamb Chops with Fig Balsamic Reduction

4 lamb chops (3/4" thick)
1 T. Joe and Son's Arbequina EVOO (or other mild EVOO)
1/4 cup thinly sliced onions
1/3 cup Joe and Son's Fig Balsamic Vinegar
3/4 cup chicken broth
1 T. butter
Heat oil in a large skillet over medium high heat. Place lamb chops in the skillet and cook for about 4 minutes per side for medium rare or continue to cook to your desired doneness.
Remove from the skillet and keep warm on a serving platter. Add onions to the skillet, and cook for a few minutes until browned.
Stir in Balsamic, scraping any bits of lamb from the bottom. Stir in broth. Continue to cook about 5 minutes, until the sauce has reduced by half.
Remove from heat, and stir in butter. Pour over the lamb chops and serve.

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