Agnello all'Aceto Balsamico: Lamb with Balsamic Vin

Name: Agnello all'Aceto Balsamico: Lamb with Balsamic Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 shoulder lamb chops, about 3/4-inch thick each; Salt and freshly ground black pepper; 1/2 cup all-purpose flour; 2 teaspoons Essence, recipe follows; 3 tablespoons extra-virgin olive oil; 1/2 cup finely sliced yellow onion; 2 cloves garlic, crushed; 24 black olives, pitted; 1 1/2 teaspoons grated lemon zest; 8 sprigs thyme; 1 tablespoon chopped fresh rosemary; 1/4 cup aged balsamic vinegar; 1/4 cup Montepulciano (or any dry red wine); 1 teaspoon crushed red pepper flakes; Maccheroni alla Chitarra Aglio e Olio, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme; Pasta dough, recipe follows; 1/2 cup extra-virgin olive oil; 2 tablespoons chopped garlic; 1 tablespoon crushed red pepper flakes; 1 1/2 cups durum semolina; 1 1/2 cups all-purpose flour; 1 teaspoon salt

Servings: persons

4 shoulder lamb chops, about 3/4-inch thick each
Salt and freshly ground black pepper
1/2 cup all-purpose flour
2 teaspoons Essence, recipe follows
3 tablespoons extra-virgin olive oil
1/2 cup finely sliced yellow onion
2 cloves garlic, crushed
24 black olives, pitted
1 1/2 teaspoons grated lemon zest
8 sprigs thyme
1 tablespoon chopped fresh rosemary
1/4 cup aged balsamic vinegar
1/4 cup Montepulciano (or any dry red wine)
1 teaspoon crushed red pepper flakes
Maccheroni alla Chitarra Aglio e Olio, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Pasta dough, recipe follows
1/2 cup extra-virgin olive oil
2 tablespoons chopped garlic
1 tablespoon crushed red pepper flakes
1 1/2 cups durum semolina
1 1/2 cups all-purpose flour
1 teaspoon salt
3 eggs
1 tablespoon olive oil
Salt and pepper

1
["Season the chops lightly on both sides with salt and pepper.", "Combine the flour and Essence in a shallow bowl.", "Add the chops to the flour and turn to coat evenly, shaking to remove any excess.", "In a large, deep skillet, heat the oil over medium-high heat.", "Add the lamb and cook for 4 minutes.", "Turn the chops, and add the onions, garlic, olives, zest, and 4 sprigs of the thyme.", "Cook, stirring, until the onions are wilted, 3 minutes.", "Add rosemary and cook for 1 minute.", "Increase the heat, add the balsamic vinegar and wine, and stir to deglaze the pan.", "Turn the chops and cook for 1 additional minute for medium-rare.", "Transfer the chops to 4 large plates, top with the sauce, and garnish each plate with 1 sprig of thyme.", "Serve immediately.", "Serve on Maccheroni alla Chitarra Aglio e Olio.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

1118

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 33 ingredients. The key ingredients include: 4 shoulder lamb chops, about 3/4-inch thick each, Salt and freshly ground black pepper, 1/2 cup all-purpose flour, 2 teaspoons Essence, recipe follows, and more.

Yes, Agnello all'Aceto Balsamico: Lamb with Balsamic Vinegar falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Agnello all'Aceto Balsamico: Lamb with Balsamic Vinegar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions