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 left over. Make sure you give the sauce time to reduce(reductions are by no means quick), and know that the more surface area to your skillet, the less time it takes to reduce. Also, if you're trying to do this in a non stick pan, that might be the problem. Use good stainless steel as it is a great heat conductor, and also necessary to properly sear the lamb. I also see complaints about it tasting too "vinegary". If you reduce it properly and use high end balsamic vinegar, you should not have this problem. After all, there is no point to CHEAP balsamic vinegar, EVER.
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This is an excellent recipe for lamb. One of the few recipes here I've changed little to none....