Herb-crusted Lamb Chops with Balsamic Glaze

Recipe by Amanda Cushman

Serves 6

This elegant entrée is perfect for entertaining or a dinner for two. I purchase lamb at the Central or Ruzafa markets and the Arab grocers in Ruzafa on Calle Cuba. Be sure to have the butcher cut the lamb thicker than the ones available at the supermarket. 

The entire recipe, including the sauce, can be made ahead up until step 5. Simply refrigerate, and when ready to serve, finish by placing the (room-temperature) seared chops in the oven.

Ingredients

• 2 ½ cups fresh breadcrumbs

• 2 Tb. chopped parsley

• 1 Tb. chopped rosemary

• 2 tsp. chopped thyme

• 2 cloves garlic, minced

• 1 egg

• Salt and pepper

• 12 rib lamb chops

• 2 small shallots, minced

• 1/3 cup balsamic vinegar 

• 1/3 cup red wine such as cabernet or merlot 

• 1 Tb. Dijon mustard

• 2 Tb. Cold unsalted butter, cut into small pieces 

• 1 cup chicken or beef broth

• Fresh rosemary for serving

Directions

1. Combine the breadcrumbs, parsley, rosemary, thyme, garlic, and egg in a medium bowl and mix well—season with salt and pepper. 

2. Rub the lamb with the mustard and coat with the herb breadcrumb mixture. Preheat the oven to 400.

3. Heat a large skillet over medium-high heat and add the oil. Sauté the chops for 2 to 3 minutes per side until golden and crispy. Transfer to a baking sheet.

4. Meanwhile, add the shallots to the same skillet over medium heat and sauté for two minutes. Add the vinegar and red wine and reduce by half. Add the broth and mustard, increase the heat to high, and reduce by half again. Swirl in the cold butter and season with salt and pepper to taste. 

5. Transfer the lamb to the oven for 5 to 6 minutes to cook through. Plate the chops and drizzle the sauce over, garnish with a sprig of rosemary.