Let me start off by saying, this recipe takes less then 30 minutes from start to plating and it's simple, yet looks so sophisticated. I absolutely love the taste of petite lamb chops and I think they stand on their own with just salt and pepper just pan seared in olive oil. If I were to choose my favorite cut, it would hands down be the petit lamb chop because of it's tenderness and flavor.
After I finished cooking this dish. I started to plate the chops to get them ready to take a few pictures. I guess you could say I was "posing" them. I kept getting lamb juice and the reduction sauce on my fingers and since I was the only person going to eat the dish OR in the room for that matter, I kept licking my fingers, then I would snap another picture, rearrange the plating, get the juice/sauce mix on my fingers, lick my fingers again and after about the third time, I attacked the plate. It was so primal, that I ate the lamb chops with my hands, smacking my lips, moaning, rolling my eyes, scraping up salad and goat cheese along the way. I devoured all 4 chops and the salad as I stood. It was so good, that my mouth is watering now thinking about the sweet and tart taste of the reduction, the fatty goodness of the chop and the mildness of the goat cheese. I even started spooning the reduction in my mouth after the meal was over. I licked the plate too.....I seriously licked the plate....who does that? I will have to make this dish for my daughter Nicole when she comes home on Sunday and watch to see if she'll have the same reaction.....well, perhaps not the same reaction, but I'll be content with an eye roll or groan.
Lamb Chops ( I used a package of 4 )
2 tablespoons extra-virgin olive oil
2 tablespoons chopped parsley leaves
1 tablespoon chopped rosemary leaves
1 teaspoons garlic, minced
Freshly ground black pepper
2 tablespoon olive oil
3 tablespoons shallots, minced
1 cup balsamic vinegar
1/2 cup of chicken stock
2 tablespoons butter
Spring Salad, Arugula or your choice of salad mix
Combine first 6 ingredients in a blender and pulse a few times, rub lamb chops with marinade and let sit while you make the balsamic reduction.
In a heavy saucepan over medium heat, add 2 tablespoons oil to the pan. Add the minced shallots and cook until transluscent, add 1 teaspoon of garlic and cook for about 30 seconds or less. You want to make sure none of your ingredients get brown, so keep stirring, then add 1 cup of Balsamic vinegar and 1/2 cup chicken stock. Bring to a boil and reduce heat and stir frequently until vinegar has reduced to half and thickens a bit.
Add 2 tablespoons of butter at end of reduction. Add pinch of kosher salt and cracked pepper to taste.
Let reduction sit while you quickly pan sear the lamb chops. Heat oil in a medium to medium high pan, add 1 tablespoon olive oil to just coat the pan and sear each chop about 3 minutes on each side. I cooked my chops on the rare side at under 3 minutes because I love rare to medium rare meat.
Lay the chops on a bed of spring salad mix with goat cheese and spoon reduction over chops and salad.