What can I say, other than I have made this recipe several times and it's delicious. I have tweeked the recipe so much over time that I 've had to rewrite it because I had too many notes on the original. Here is the recipe I use today. It hasn't changed much, but it works perfect for me. I find this version is a little less vinegary and a little more flavorful, but that might be just me. Any way here it is. •8 lamb chops •2 tbsp olive oil •coarse kosher salt •pepper **Rub** •1 ½ tsp dried rosemary •1 tsp dried thyme •½ tsp dried basil •1 tsp dry mustard **Sauce** •2 tbsp olive oil •¼ cup minced shallots •¼ cup balsamic vinegar •¾ cup chicken broth •1 tbsp butter ***Step 1*** Salt and pepper chops to taste. Mix rub ingredients together and rub on chops thoroughly. Cover with plastic wrap and let sit for 15 to 60 minutes. ***Step 2*** Heat 2 tbsp olive oil in a sauce pan, add shallots and cook for a few minutes until starting to brown. Add balsamic vinegar and stir then add chicken broth. (*AT THIS POINT START STEP 3*) Carrying on with the sauce you need to cook and stir over medium-high heat until reduced to a nice light syrup consistency. Remove from heat and stir in butter. Pour over lamb chops and serve. ***Step 3*** Heat 2 tbsp of olive oil in a large skillet over medium high heat. Quickly brown the lamb chops on both sides (approximately 2 ½ minutes per side), until medium rare. Remove and cover with foil on warmed platter. **Tips:** • Trim your meat well before

Reviewed On: Oct. 15, 2009

Fabulous! Everyone at the table insisted that I make note of exactly what I did and then share it with them. I had 1½ lbs of nice scallops and that was perfect for 4 people with just a nice Italian bread salad. Unlike others, I feel that boiling the scallops for 2 minutes is important because it reduces the natural saltiness of the scallops and removes excess fishy taste. I also reduced the bay seasoning to 2 teaspoons, used 6 ounces of fresh baby spinach cooked in the cream sauce along with 4 finely chopped green onions and 4 finely chopped brown mushrooms. I also substituted gruyere for the mozza which turned out wonderful. I added about a half teaspoon of garlic powder to the cream sauce and used Italian bread crumbs as others had suggested. I ended up adding about a 1/3 cup of 1% milk to the sauce to thin it a bit and the sauce turned out so good that I will make it the exact same way in the future. This really was one of those recipes that will become permanant in our recipe book of family favorites. I'm looking forward to trying it with different kinds of fish, like shrimp or fresh walleye.

Reviewed On: Apr. 5, 2009

This was EXCEPTIONAL, but I did make a number of changes that I don't want to forget; so I thought I would write them here not only my benefit, but everyone elses as well. I had 4 tenderlions (3lbs) which I marinated for 1 hour in a ¼ cup of olive oil and ½ cup of white wine, combined with one small bunch of chopped green onions, and 2 small peeled anneheim peppers (chopped), 5 cloves of crushed garlic, and a fair bit of fresh ground pepper (approx. 3tbs). After tranfering the meat and marinade to the roasting dish, I covered everything with 2 cups of freshly sliced small brown mushrooms, 2 cups of red wine (Valpolicella), and one cup of beef broth. I turned the meat after 25 minutes and stuck a thermometer into one of the larger pieces and waited until the temp got to 155°F. I removed them immediately (the real issue with this is, don't over cook). I covered the meat with foil and let sit while I transfered everything that was remaining into a sauce pan and made the gravy. I used a little flour and some beef soup mix. When the gravy was done, I sliced the tenderloins into ½ inch thick slices and served with fresh garden beans and mashed red potatoes (skin left on and seasoned to taste). The gravy and the tenderloin were to die for. Enjoy! Just one more thing. Make sure to serve on warm plates so that you can take your time to enjoy this fabulous dish.

Reviewed On: Dec. 11, 2006