Garlic & Herb Crusted Lamb Chops with Balsamic Reduction

Tender lamb chops, coated in a flavorful garlic and herb crust, pan-seared to perfection and drizzled with a tangy-sweet balsamic reduction. A restaurant-worthy dish that's surprisingly easy to make at home.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450 kcal

Difficulty

Easy

Equipment

3 items

Cost

£4.54/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Ingredients

Servings

8smallLamb Chops(About 1-inch thick)

£15.00

4clovesGarlic(Minced)

£0.30

2tablespoonsFresh Rosemary(Chopped)

£0.60

2tablespoonsFresh Thyme(Chopped)

£0.60

2tablespoonsFresh Parsley(Chopped)

£0.40

3tablespoonsOlive Oil

£0.25

1teaspoonSalt(Or to taste)

£0.01

0.5teaspoonBlack Pepper(Or to taste)

£0.05

0.5cupBalsamic Vinegar(Good quality)

£0.75

1tablespoonHoney(Optional, for sweetness)

£0.20

Total Cost

£18.16

£4.54 per serving

Instructions

1.
Pat the lamb chops dry with paper towels. This helps them sear properly.
2.
In a small bowl, combine the minced garlic, rosemary, thyme, parsley, 2 tablespoons of olive oil, salt, and pepper. Mix well to create the herb crust.
3.
Rub the herb mixture generously over both sides of each lamb chop.
4.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Make sure the skillet is hot before adding the lamb chops.
5.
Sear the lamb chops for 3-4 minutes per side for medium-rare, or longer for desired doneness. If the chops are very thick, you may want to transfer them to a preheated oven at 375°F (190°C) for a few minutes to finish cooking.
6.
While the lamb chops are searing, prepare the balsamic reduction. In a small saucepan, combine the balsamic vinegar and honey (if using).
7.
Bring the mixture to a simmer over medium heat and cook for 10-15 minutes, or until the vinegar has reduced to about half its original volume and has thickened slightly. Be careful not to burn the reduction.
8.
Remove the lamb chops from the skillet and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender chop.
9.
Drizzle the balsamic reduction over the lamb chops and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (200g)

450 kcal / 1883 kJ

Carbs

3% of RDA

Fat

30g

43% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

5 g

6% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For best results, use fresh herbs. Dried herbs can be substituted, but the flavor won't be as vibrant.

Don't overcrowd the skillet when searing the lamb chops. This will lower the temperature of the pan and prevent them from browning properly. Cook in batches if necessary.

Let the lamb chops rest after cooking to allow the juices to redistribute and prevent them from drying out.

Serve with roasted vegetables, mashed potatoes, or a simple salad for a complete meal.

Cooking Equipment

Large skillet

Small saucepan

Oven (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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