Lamb Chops with Lavender Balsamic Glaze

Category
Oliva! EVOO Lamb Recipes
Yields4 Servings
 2 lbs lamb chops
 3 tbsp Oliva! Extra Virgin Olive Oil
 2 tbsp Oliva! Garlic Olive Oil
 1 cup Oliva! Lavender Dark Balsamic
 3 tbsp light brown sugar (or raw local honey)
 salt & pepper
1

Salt and Pepper Lamb Chop and set aside. This can be done 20 minutes ahead to allow the salt to draw out juices.

2

Heat Oliva! EVOO in fry pan or cast iron pan, using high heat.

3

Once the oil is hot, sear the lamb chops on each side for about 2 minutes per side.

4

Turn the heat down to medium low, drizzle the lamb chops with the Oliva! Garlic Olive Oil and cook each side about 1-2 minutes more, being careful not to let them burn.

5

Remove the lamb chops from pan, cover and set aside. Note: they will cook more when added back to the pan.

6

Add Oliva! Lavender Balsamic to the fry pan, add in the brown sugar (or honey), whisk in, and let the mixture thicken. (for a little bit of spicy heat, you can add a small amount crushed red pepper to sauce)

7

Once the mixture thickens, add the lamb chops back into the pan and cook to desired doneness (120F - rare, 130F - medium, 145F - well done)

8

Remove and garnish with parsley.

Ingredients

 2 lbs lamb chops
 3 tbsp Oliva! Extra Virgin Olive Oil
 2 tbsp Oliva! Garlic Olive Oil
 1 cup Oliva! Lavender Dark Balsamic
 3 tbsp light brown sugar (or raw local honey)
 salt & pepper

Directions

1

Salt and Pepper Lamb Chop and set aside. This can be done 20 minutes ahead to allow the salt to draw out juices.

2

Heat Oliva! EVOO in fry pan or cast iron pan, using high heat.

3

Once the oil is hot, sear the lamb chops on each side for about 2 minutes per side.

4

Turn the heat down to medium low, drizzle the lamb chops with the Oliva! Garlic Olive Oil and cook each side about 1-2 minutes more, being careful not to let them burn.

5

Remove the lamb chops from pan, cover and set aside. Note: they will cook more when added back to the pan.

6

Add Oliva! Lavender Balsamic to the fry pan, add in the brown sugar (or honey), whisk in, and let the mixture thicken. (for a little bit of spicy heat, you can add a small amount crushed red pepper to sauce)

7

Once the mixture thickens, add the lamb chops back into the pan and cook to desired doneness (120F - rare, 130F - medium, 145F - well done)

8

Remove and garnish with parsley.

Lamb Chops with Lavender Balsamic Glaze

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