Lamb Chops with Balsamic Vinegar and Onions


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The pefect preparation for lamb chops, light and flavorful

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  • 4 large lamb loin chops
  • 1 Tbs. olive oil
  • 2 medium onions, sliced
  • 4 small garlic cloves, chopped
  • 2 Tbs. currants
  • 1/2 C. dry red wine
  • 1/4 C. balsamic vinegar or 3 Tbs. red wine vinegar
  • 1/2 tsp. dried rosemary, crumbled

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Season both sides of lamb chops with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Add lamb to skillet. Sprinkle onions over lamb. Cook until lamb is brown, stirring onions occasionally, about 7 minutes. Turn lamb chops and cook on second sides until lamb is cooked to desired doneness, about 5 minutes for medium-rare. Transfer lamb to platter; cover with foil and keep warm. Add garlic to onions in skillet and sauté 1 minute. Stir in currants and sauté 1 minute longer. Add remaining ingredients and boil until liquid is reduced to glaze, about 3 minutes. Season to taste with salt and pepper. Spoon onion mixture over lamb chops.

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