Reviewed: Feb. 25, 2009

Great taste!

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Mrs. Ruelas

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Reviewed: Feb. 22, 2009

Wow! My husband made this for us tonight. Although instead of shallots he added the zest of one lemon, and 2 cloves of garlic, and added that to the seasonings, and made it all into a paste with the olive oil. Spread it onto the chops and seared them. Absolutely wonderful, the sauce went well over brown rice also. Will make this a regular for lamb.

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jaxwife

Cooking Level: Intermediate

Living In: Palmdale, California, USA

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Reviewed: Feb. 21, 2009

I don't like lamb, but I love this recipe.

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Barb

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Reviewed: Feb. 19, 2009

I made this for Valentine's day and even impressed myself! It was the first time making lamb chops and searing it on high heat for 3 minutes on each side resulted in a perfect medium rare. I let them stay warm in the oven set at the lowest setting (mine was 170 degrees). I also took another reviewers advice and sauteed up a sliced Bosc pear in the pan after searing the lamb and added the rest of the sauce ingredients (which I doubled) until the pears turned a golden brown. I also reduced the sauce for about half an hour (much longer than the suggested 5 minutes). I served the chops over some mixed spring greens, drizzled the sauce on top and had risotto with parm & peas on the side. Had a nice Malbec to complement the lamb and had the Molten Chocolate Cake from this site as dessert. It was a very elegant, restaurant style dinner at a much more affordable price.

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Key

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2009

Awesome! The cooking time suggested is perfect if you like medium rare. I often overcook lamb chops because they're so small and cook so quickly. I followed the 3 1/2 min per side and they were so juicy and flavorful. The sauce was wonderful. My discerning eater hubby thought they were incredible.

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Workin' cookin' mom

Cooking Level: Intermediate

Home Town: Escondido, California, USA

Living In: Joseph, Oregon, USA

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Reviewed: Feb. 18, 2009

Some friends of mine made this for my husband and me. Outstanding - my husband was delirious. They mentioned they got the recipe from allrecipes - and here it is! If you like lamb, you will love this!!!!!!

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JDORAN71

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Reviewed: Feb. 15, 2009

My husband declared this recipe to be "man candy" and raved about the flavorful chops. We had larger than average chops, which took a bit longer to cook. A note about the sauce - I grew a little impatient while waiting for the sauce to reduce and whisked in 1 tsp flour to thicken up a bit. The sauce really makes the flavors of the lamb "pop," but I would suggest drizzling a little of the sauce on to serve and then pour over with a gravy boat for your own taste. Thanks for the great recipe!

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Jennifer

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2009

This fantastic recipe is both simple and elegant. My only adjustment to it was sauteing a couple of cloves of garlic along with the scallions (of course, this is a personal preference). I will definitely be making this again!

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StarLyte

Cooking Level: Expert

Home Town: Texarkana, Texas, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Feb. 14, 2009

Great combination. The vinegar taste and smell sears off instantly and the resulting sauce (once reduced) tastes nothing like vinegar and complements the lamb beautifully. I'll be experimenting with balsamic even more now.

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Jonathan S.

Cooking Level: Expert

Home Town: Chama, New Mexico, USA

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Feb. 8, 2009

This was really good and fairly simple. The only thing I did differently was I fried the chops for about half the time and them put them on the grill for about a minute each side ... I like the grilled flavor and the crunch it added.

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Laurie A

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Reviewed: Feb. 8, 2009

Excellent, with no changes.!!!

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THOSJOYCE

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Feb. 3, 2009

I have prepared this dish twice now, the first time I prepared as directed. I felt though there was just something missing too the tastes, I was wanting more flavor from the vinegar.. The second time, I decided to do something different to find that taste i was looking for. So I seasoned with all the ingredients, including balsamic vinegar. In addition, I added red wine to this. I let it all marinade for 4 plus hours... during cooking time I added a little more vinegar and wine, just before done and after reduction, I added a small amount of flour and water to make the glaze a little thicker... It was divine... It had an amazing red tangy/wine flavor just what I was looking for .. I was entertaining for a friend whom owns a well know restaurant here in Acapulco, and he was so impressed with the flavors he wants to add it to his menu... Thanks for the recipe...

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alwyzawondercook

Cooking Level: Expert

Living In: Acapulco, Guerrero, Mexico

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Reviewed: Jan. 30, 2009

I love balsamic... this has a gourmet taste and made the house smell incredible. For the rub, I substituted with Herbes De Provence (which has all the herbs required, plus more) and added a bit of basil to suit my taste. I know reductions are not meant to be thick like gravy, but it was still too runny after being reduced by half. Perhaps because the cut of lamb I used was extra fatty and yielded too much fat in the pan... something to keep in mind when buying. Yet, I got nothing but raves for this dish and will definitely make again. If you run into the same problem I did, I think adding a bit of flour, no more than a teaspoon, while cooking the shallots would do the trick.

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Melissa Cheng

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jan. 29, 2009

Very Easy recipe. The lamb chops disappear every time.

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wallyworld

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Reviewed: Jan. 29, 2009

OMG, you have to make this!!! It was awesome. The only changes I made were to add mushrooms, use fresh herbs and add the lamb back into the sauce for the last minute or two to warm it back up. Served with crusty bread and asparagus baked with shallots and parmesan. Oh, and double sauce.

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kiera

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 26, 2009

Deeeeeeeeeeeeeeeeeelish. I have been making this for years. Definitely a favorite in our house!!

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jenjen1126

Cooking Level: Expert

Home Town: Deerfield Beach, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Jan. 25, 2009

All I can say is mm mm good!!! Will definately make again FABULOUS!!!

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Anita

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Reviewed: Jan. 22, 2009

This dish was incredible and incredibly easy. I made a romantic meal for my husband, and we both absolutely loved these lamb chops, and they were so quick and effortless. The recipe as-is is perfect.

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A. Sheffield

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Reviewed: Jan. 19, 2009

Great recipe, easy to make. Although I agree you have to use your best balsamic vinegar. I ended up using a speciality fig balsamic that you can find at many specialty shops. The added flavor was awesome.

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LARDGAL

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Long Beach, California, USA

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Reviewed: Jan. 18, 2009

This was a fantastic recipe. It was my first time cooking lamb and it was very easy with very good results.

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phil

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Lamb Chops with Balsamic Reduction

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