This was yummy, although it did seem to miss something, I'm not sure what. The first time I made this exactly as stated, the second time I added a couple of Tb's of sundried tomato pesto and a dash of chilli, plus a bit of salt. It was still very nice, but needed a little more oomph. Maybe next time I'll add whole black peppercorns.

Reviewed On: Mar. 16, 2007

This was a great way to serve chops. Hubby is generally pretty fussy about the way I cook lamb (he likes it fairly plain, with no fuss), but he devoured all I put on his plate, and asked for seconds. I did change one or two things though. I doubled the reduction and cooked it in a pan by itself while I was doing the chops (I ran out of time) First I cooked the shallots with a bit of garlic and some finely diced mushrooms in some butter, then I added the balsamic and stock to reduce. I also thickened it a little more with a touch of cornflour towards the end after I had added the butter. Lovely recipe, thanks for sharing.

Reviewed On: Mar. 15, 2007