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Lamb Chops with Balsamic Reduction
I made this for a holiday dinner, and my daughter proclaimed it a new family tradition. I followed the directions very closely and used an aged (expensive) balsamic vinegar. When it reduced, it became almost a syrup with tiny bits of herbs and caramelized shallots. The lamb was good, but the sauce was bursting with flavor. As my daughter said, "This is restaurant quality".
2 users found this review helpful
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Reviewed On:
Apr. 8, 2010
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