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Lamb Chops with Balsamic Reduction

Reviewed: Aug. 17, 2014
I have never made lamb or mutton etc. before. The only lamb kind of thing I have ever eaten was a hamburger in near the Submarine Base in Scotland many years ago when I was in the Navy. Alas, I tried this with shoulder chops (about 1") thick and they did all sorts of curling in the skillet. I ended up finishing them under a broiler. Netting around, it seems that the shoulder chop is either grilled, or braised. My main question is what kind of lamb chops did the author and/or other people use? By the way, my spousal unit loves the sauce and wants me to give it another try with the proper cut of lamb.
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