Baby lamb chops with garlic and balsamic glaze Serves six Ingredients 2 TB. minced rosemary 3 cloves garlic, minced 1/4 cup olive oil 12-rib lamb chops Salt and pepper 2 small shallots, minced 1/2 cup balsamic vinegar 1 TB. Dijon mustard 1 cup chicken stock 2 TB. butter Procedure 1. Combine the rosemary, garlic and olive oil in a medium bowl and add the lamb. Marinate for about 2 hours at room temperature. 2. Remove the lamb from the marinade and scrape off the garlic. 3. Heat a large skillet over med-hi heat and add a little canola oil. Sauté the chops in batches seasoning with salt and pepper on both sides. They should take about 4 minutes on each side for medium-rare. Transfer the chops to a platter and cover loosely with foil. 4. Add the shallots to the skillet and sauté 1 minute. Add the vinegar and mustard and reduce by half. Add the stock and increase the heat to high and cook down again. Swirl in the butter at the end and season with salt and pepper. Serve over the lamb.
Originally published in the Santa Monica Daily Press print edition on July 31, 2008. Read the original PDF.