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.

Steak, Grilled To Perfection!

Dear Dad, I grilled this Chipotle-Serrano Ribeye just for you!


 1/2 Cup Joe and Son's Serrano Honey Vinegar
1/2 Cup Joe and Son's Chipotle Olive Oil
1 tablespoon sea salt
 2 cloves Garlic, Minced
fresh ground pepper to taste
4 - 8 to 10 oz. rib-eye steaks

Combine the salt, Serrano Honey Vinegar, garlic, and pepper. Slowly whisk in the the Chipotle olive oil. Place the steaks in a Zip-lock bag or in a single layer in a non-reactive pan or container. Pour the marinade over and massage it in to the steaks. Cover and allow to marinate refrigerated, for a minimum of 2 hours, or up to 6 hours.

Prepare a medium charcoal or gas grill, and cook to desired doneness. Allow to rest for 10 minutes before serving.

Serves 4