If not necessary, I would get my husband away from the kitchen as far as I can. Because it’s always a torture for me to clean up after he cooks. The only exception is for his signature dishes.
One of them is making lamb chops. I found even the worst cooking dumbs are always good at cooking meat.
This recipe is one of the favorites in my house. It’s easy and quick for two people (we ate 3 to 4 small chops each). Especially when you prefer your lamb fairly plain as it’s purely about the balsamic sauce, which makes the whole dish taste and smell delicious.
Ingredients (8 small chops):
Directions:
Mix together the herbs, salt and pepper. Rub the mixture onto the lamb chops on both sides. Set aside for 15 minutes.
Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet and cook for about 3 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from skillet and wrap in foil to keep warm.
Add shallots to the skillet and cook for 3 minutes until browned. Stir in vinegar to deglaze the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for another 5 minutes, until the sauce reduced by half. Remove from heat, stir in butter. Pour over the lamb chops, and serve.
