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Balsamic Glazed Lamb Chops in a Skillet

Balsamic Glazed Lamb Chops in a Skillet

6 lamb chops
¼ c. olive oil
¼ c. balsamic vinegar
¼ c. creole mustard
¼ c. Dijon mustard
2 sprigs fresh rosemary, remove the leaves from the stems
1 (7-oz.) container baby boiler onions
1 (8-oz.) baby portabella mushrooms, sliced
1 small container cherry tomatoes, halved (if you can get a mixed color variety, use it)
2-3 ears fresh corn, kernels removed from cobs
Balsamic glaze
Salt, red/black pepper
Red Wine Reduction Basting Sauce (recipe below)

  1. In a bowl, combine the olive oil, balsamic vinegar, Creole mustard, Dijon mustard and rosemary leaves. Mix well.
  2. Season lamb with salt, red/black pepper.
  3. Take the mustard mixture and rub all over lamb, place in glass dish, cover with plastic wrap and marinate in refrigerator for 4-6 hours or overnight.
  4. Take a large black skillet and drizzle bottom with olive oil and place over medium heat.
  5. Add the baby onions and saute for about 3-5 minutes or until tender and a little golden in color.
  6. Add the lamb chops and sear on each side for 2-3 minutes.
  7. Turn heat off.
  8. Preheat oven 400.
  9. Add the mushrooms, tomatoes and corn to the skillet and work around the chops.
  10. Ladle about ¼-1/2 cup of the Red Wine Reduction Basting Sauce.
  11. Place the skillet in heated oven.
  12. Cook for about 5-8 minutes, depending on how rare you like your lamb and how thick your chops are. I usually keep mine about 5-6 minutes. I like medium rare.
  13. Remove from oven.
  14. Before serving, drizzle with Balsamic Glaze (you can buy this in specialty stores or order on line.) It is a reduction of good quality balsamic vinegar. I use it on everything.
    1 bottle of red wine (inexpensive or if you have any leftover wine just dump them altogether.)
    1 stick butter
    1 onion, diced
    ½ c. honey
    ½ c. balsamic vinegar
  15. Saute onion in butter.
  16. Add wine and reduce by ½.
  17. Add honey and vinegar, let simmer for about 15-20 minutes.
  18. Cool and place in smaller containers and refrigerate.
    *Use to baste during grilling and after. I use this on pork, lamb and duck breasts.
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