Balsamic Brown Sugar Lamb Chops

  • by Omaha Steaks
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I remember the first time I had lamb. I was just a young girl and wondered what made this dish so tasty. I couldn’t quite figure it out but the flavor was fantastic, and yet not quite like beef. The taste was simply unique in the most delicious way. Since my very first taste of lamb, I have had it more times that I can count. It is a favorite of mine that makes it on my holiday table quite regularly. Because I love lamb so much, I think it should be served more than just for special occasions and entertaining.

With this recipe, I set out to create an easy and fast meal that would highlight the wonderful quality of Omaha Steaks Private Reserve Frenched Lamb Rib Chops, along with its unique flavor. The sweet yet tart essence of balsamic vinegar was a perfect compliment. I highlighted it with brown sugar and a bit of spice. The recipe comes together quite quickly, which is perfect for those making it because you will want to eat it soon after the intoxicating smells fill your kitchen. The result is amazing! I encourage you to try this dish and enjoy more lamb on a regular basis.

 

Balsamic Brown Sugar Lamb Chops

Author Jocelyn Delk Adams

Ingredients

  • 3 Tbsp. olive oil
  • 6 Omaha Steaks Private Reserve Frenched Lamb Rib Chops
  • salt and pepper, to taste
  • 1 Tbsp. minced garlic
  • 1 cup light brown sugar, packed
  • 1/3 cup balsamic vinegar
  • 1/4 cup cayenne pepper
  • Optional: Fresh parsley for garnish

Instructions

  1. Add olive oil to pan and heat over medium high heat.

  2. Season lamb chops on each side with salt and pepper to taste.

  3. Once pan is hot, sear the chops on each side for up to 2 minutes then remove chops from pan and let rest.

  4. Turn the heat down to medium low.

  5. Add minced garlic to the pan and cook for one minute making sure you don’t burn it.

  6. Next whisk in brown sugar, balsamic vinegar, cayenne pepper, and salt and pepper to taste.

  7. Allow the sauce to thicken.

  8. Add chops back into the pan, baste with sauce and continue to cook the chops until they are at your level of desired doneness.

  9. Remove chops from pan and place on serving platter.

  10. Garnish with parsley and serve.

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