Balsamic Glazed Lamb Loin Chops
Prep time: 
Total time: 
Serves: 4
  • 8 lamb loin chops, trimmed of fat
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 clove garlic, peeled, minced
  • 1 large shallot, peeled, diced
  • 1 tablespoon cornstarch
  • 1 cup fat-free, low-sodium chicken broth
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons brown sugar, optional
  • Olive tapenade (optional)
  • ¼cup pitted green olives
  • ¼cup pitted kalamata olives
  • 1 teaspoon capers, drained and rinsed well
  • 1 clove garlic
  • 1 tablespoon olive oil
  • ¼ cup golden raisins
  1. Season the lamb chops on both sides with salt and pepper. In a large skillet, heat the olive oil. Working in batches, sear the chops until browned, about 3 minutes on each side. Remove the chops from the skillet and place on a plates.
  2. To the same skillet, add the garlic and cook 30 seconds. Add the shallot and cook until tender. Whisk together the cornstarch, broth and balsamic vinegar and sugar if desired. Pour into the skillet. Cook until the mixture thickens slightly, about 2 minutes. Add the chops to the skillet and cook about 2 more minutes on each side, coating with the pan sauce. Transfer to serving plates and serve with a dollop of tapenade if desired and roasted-garlic-flavored couscous.
  3. Cook’s note: To make the tapenade, in a food processor pulse together the olives, capers, garlic, olive oil and raisins. The mixture should be chunky. Serve on top of the chops.


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