Ingredients

The following ingredients have 4 Servings
  • 8 Lamb Chops
  • 1 tbsp Olive oil
  • ½ tsp Salt
  • ½ tsp Pepper
  • 2 cloves Garlic
  • 2 sprigs Thyme ((you can use fresh rosemary too) )
  • ¼ cup Brown sugar
  • ¼ cup Balsamic vinegar
  • ¼ cup Stock or water
  • 2 tbsp Butter

Instruction

  • Prep the chops - Cut excess fat around the edges. Pat dry the lamb chops on both sides. Season with salt and pepper on both sides.Pro tip - We cut off excess fat for this recipe because we cook the chops in the sauce, and we do not want excess fat in the sauce.
  • Sear the chops - In a cast-iron skillet on low, heat olive oil, garlic cloves, and thyme (and rosemary) for 30 secs. Turn to medium-high heat and add the lamb chops. Cook for 2 minutes on the first side. Turn the chops over and cook for 2 minutes on the second side. Remove the chops from the skillet, set aside, and keep warm.Pro tip - We only want to sear and get a good color on the chops now as they will cook for 2 more mins in the sauce later.
  • Make the sauce - To the same skillet, add the brown sugar, balsamic vinegar, and chicken stock. Cook for only a minute. Pro tip - Remove excess fat from the skillet before you make the sauce.
  • Soak chops in sauce - Return the lamb chops back to the skillet and cook for just 2 minutes then remove them and set aside. Pro tip- we don't want to overcook the chops so make sure to cook them briefly.
  • Finish the sauce - Add butter and let thicken on medium heat for two minutes until thick. Remove from the heat and pour into a sauceboat.
  • Serve - I like to serve these lamb chops over mashed potatoes and more balsamic sauce.