Lamb Chops with Balsamic Reduction

Lamb Chops with Balsamic Reduction

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"This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce."
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40 m servings 257 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 5.2g
  • 2%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
  2. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
  3. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.


  1. 1244 Ratings

Most helpful positive review

A savory dish without garlic?! Oh, the humanity! I set this precious dish on a bed of wild greens, avocado & seasonal tomatoes with a whisper of bleu cheese. An incomparable success! A glas...

Most helpful critical review

Very disappointed the first two times I tried this; altered the recipe a bit and it was delicious! Use any cut of lamb (trim excess fat) Brown meat in skillet with a little onion, garlic and O...

A savory dish without garlic?! Oh, the humanity! I set this precious dish on a bed of wild greens, avocado & seasonal tomatoes with a whisper of bleu cheese. An incomparable success! A glas...

This is an excellent recipe for lamb. One of the few recipes here I've changed little to none. I see quite a few complaints on the reduction as being either too thin, or that there's too much le...

This was my first time making lamb so I was more than a little nervous. I cannot believe how great this was! My husband kept making sounds after biting into it, "Ooh, Ahhh,ummmm....." I would gi...

This was AMAZING! Keep in mind that you should use a GOOD quality balsamic in this recipe. The stuff you buy for $3/bottle is fine for marinades or maybe dressings, but when using basamic as a ...

Delicious! I followed this recipe very closely. I placed the rub on the chops a few hours before dinner. Excellent flavor and aroma. I doubled the sauce (& cooking time) and added just a pi...

I love Lamb, And this is a great recipe. I changed the herbs to Herbes de Provence and this time it was even better.

BOY OH BOY! We had this last night. Super fantastic delicious recipe. We followed the recipe exactly with the exception of rubbing the chops with garlic (3 large cloves minced) then rubbed with ...

I have to admit that the whole reason I found this recipe was because I had a good bottle of aged balsamic vinegar that I wanted to try. I did an ingredient search and found this one, and boy a...

Whenever I saute Lamb, I do it in garlic infused olive oil....adds flavor without chunks of garlic

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