Lamb Chops with Lavender Balsamic Glaze
Ingredients:
2 lbs lamb chops
3 T Arbequina EVOO
2 T Garlic Olive Oil
3 T light brown sugar
Salt & Pepper
DIRECTIONS:
Salt & pepper lamb chops and set aside. This cane be done 20 minutes ahead to allow the salt to draw out juices.
Heat Arbequina EVOO in fry pan or cast iron pan, using high heat
Once the oil is hot, sear the lamb chops on each side for about 2 minutes per side.
Turn the heat down to medium low, drizzle the lamb chops in Garlic Olive Oil and cook each side about 1-2 minutes more, being careful not to let them burn.
Remove the lamb chops from the pan, cover and set aside. Note: they will cook more when added back to the pan
Add Lavender Balsamic Vinegar to the fry pan, add in the brown sugar, whisk in, and let the mixture thicken. For a little bit of spicy heat, you can add a small amount of crushed red pepper to sauce
Once the mixture thickens, add the lamb chops back into the pan and cook to desired temperature
Remove and garnish with parsley
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