Lamb Chop with Shallot and Balsamic Sauce

An exclusive low-carb main course! A low-carb main course, lamb cutlet with shallots and balsamic sauce! This is a delicious and exclusive recipe with a nice spicy taste due to the rosemary, thyme and basil. I hope you like it! Leave a comment at the bottom of the page if you have any questions or comments about the recipe.

Tips when baking a lamb chop: When baking a lamb chop, it is important to take the meat out of the refrigerator 15 minutes before cooking. Once you are going to fry the lamb chops, it is important to first sear the meat on both sides over a high heat (20 sec). After searing, reduce the heat slightly and cook the chops on the top for another 3 minutes per side.

Ingredients

4 lamb chops

180 ml chicken stock

80 ml balsamic vinegar

40 gr sliced ​​shallots

1 tbsp butter

1 tbsp olive oil

3/4 tsp dried rosemary

1/4 tsp dried basil

1/2 tsp dried thyme

salt and pepper to taste

Preparation method In a small bowl or cup, combine the rosemary, basil, thyme, salt, and pepper. Rub this mixture on both sides of the lamb chops. Transfer the lamb chops to a plate, cover and set aside for 15 minutes to allow the spices to absorb into the meat. Heat the olive oil in a large skillet over medium heat. Place the lamb chops in the skillet and cook for about 3.5 minutes per side, or continue cooking to desired doneness.

Remove from the pan and keep warm on a serving platter. Add the sliced ​​shallots to the pan and cook for a few minutes until they turn brown. Add the balsamic vinegar and scrape the lamb pieces from the bottom of the pan, then add the chicken stock.

Cook the shallots, balsamic vinegar and chicken stock for about 5 minutes over medium heat, until the sauce has halved in volume. Remove the pan from the heat and add the butter. Pour the sauce over the lamb chops and serve.

I hope you like it! Check out our other dinner recipes for more inspiration