Lamb Chops with Balsamic Reduction
with mixed greens and sweet potato salad
- Garlic - 1 clove
- Sun-dried tomatoes in oil - 2 Tbsp
- Basil, dried - 1/2 tsp
- Vinegar, balsamic - 2 tsp
- Vinegar, red wine - 2 tsp
- Honey - 1/2 tsp
- Oil, olive - 3 Tbsp (use some of the oil from the sun-dried tomatoes if possible)
- Salt - 1 tsp
- Black pepper - 1/2 tsp
- Thyme, dried - 1/2 tsp
- Lamb chops, bone-in loin or rib - 4 (sub pork chops or your favorite cut of steak)
- Oil, cooking - 1 Tbsp
- Butter - 1 Tbsp
- Vinegar, balsamic - 1 1/2 Tbsp
- Stock, any type - 1/3 cup
- Sweet potatoes - 1 lb, cubed
- Oil, cooking - 1 Tbsp
- Mixed greens - 5 oz
- Almonds, sliced - 1 oz
- Black pepper - for serving
Sweet potatoes - Cube sweet potatoes (you can peel them or leave the peel on). (Can be done up to 5 days ahead)
Make vinaigrette - (Skip if vinaigrette was made ahead for Tuesday.) Peel and crush garlic. Combine with sun-dried tomatoes, dried basil, balsamic vinegar, red wine vinegar (portions for vinaigrette), honey, and olive oil. Blend until smooth with an immersion blender or standing blender. (Can be done up to 5 days ahead)
Lamb - Combine salt, pepper, and thyme in a baking dish. Press lamb chops into seasoning to coat on both sides.
Heat oven to 400F / 204C. Line a sheet pan with parchment paper.
Toss sweet potatoes with cooking oil (portion for salad) and some salt. Spread out on a sheet pan in one even layer. Roast for 15 minutes and then bump temperature up to 475F / 246C. Shake pan and roast for another 10 to 12 minutes, until golden and crisp.
While potatoes roast, heat a skillet over medium-high heat. Add cooking oil (portion for lamb) and then lamb chops. Sear on both sides until golden brown and cooked to your liking (130F / 54C degrees for medium-rare, 140F / 60C for medium, and 150F / 66C degrees for well-done). Set lamb aside and cover to keep warm.
Return skillet to heat and reduce heat to medium.
Add butter and vinegar (portion for lamb) and whisk to combine. When butter is melted, bring to a simmer. Simmer for 1 minute and then whisk in stock. Simmer until thick, ~2 minutes more.
While sauce simmers, toss greens with sweet potatoes and almonds. Add vinaigrette until salad is dressed to your liking. Top with some fresh cracked black pepper.
Top each lamb chop with balsamic reduction. Enjoy with salad on the side.
my husband and i don't care for the salad, but the grilled cheeses themselves are delish. we have made this one multiple times because of how easy it is (...but we skip the salad).0 Helpful
Delicious! The salad is an excellent, summery alternative to the traditional tomato soup accompaniment, and the flavors of the sweet potatoes, caramelized onions and cheese combined excellent. I did use gruyere instead of fontina because it was what was available :)0 Helpful
Yummy! I should have added a bit more salt to the potatoes, and I'm sad it's not easy to bring leftovers to lunch at work tomorrow, but this was a very solid meal.0 Helpful
Delicious! Husband always complains not enough lamb. Also added sweet peas to the salad. LOVED the sundried tomato dressing. Didn’t love that I had to make two sauces (reduction for lamb was okay but not super exciting and lamb was delicious on its own. Hope to try the grilled sandwiches at some point, but trying to reduce carbs.0 Helpful
very tasty. i used daiya non-dairy cheese shredded very fine on mine, cheddar on theirs. my son thought the onions were too sweet - next time, no sugar. my husband said it's the best sandwich i've ever made.0 Helpful
This was the first real CookSmarts miss for me, which was surprising because each of the ingredients seemed amazing on its own. It just came together really weird. Potatoes on bread just came out super starchy, and the onions overpowered everything. Ate it, but won't be making this one again.0 Helpful