Quick Lamb Chops – a delicious recipe with lamb loin chops, butter, olive oil, beef broth, red wine, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Trim off and discard any excess fat from lamb chops, then place the meat between two pieces of plastic wrap. With a heavy, flat-sided mallet or a clean hammer, firmly pound all over until the meat is 1/4 to 1/3 inch thick. (Don't pound hard enough to tear the meat.)
2
Melt butter and oil in a 10- to 12-inch nonstick frying pan over medium-high heat.
3
When butter sizzles, add lamb (if all the meat won't fit, cook in batches). Cook, turning once, until both sides are well browned and center is no longer pink (cut to test), 4 to 5 minutes total. Remove meat, transfer to a platter, and keep warm.
4
Smoothly blend broth, wine, balsamic vinegar, honey, and cornstarch. Add mixture to pan and boil until slightly thickened; pour over meat. Drizzle sesame oil and sprinkle mint leaves on top.
366
kcal
Calories
26
g
Fat
8
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 boneless lamb loin chops (1 1/2 lb. total), 2 teaspoons butter or margarine, 2 teaspoons olive oil, 3/4 cup beef broth, and more.
Yes, Quick Lamb Chops 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.
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