Lamb Chops with Balsamic Reduction
with mixed greens and sweet potato salad

Name: Lamb Chops with Balsamic Reduction
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 clove Garlic; 2 Tbsp Sun-dried tomatoes in oil; 1/2 tsp Basil, dried; 2 tsp Vinegar, balsamic; 2 tsp Vinegar, red wine; 1/2 tsp Honey; 3 Tbsp Oil, olive (use some of the oil from the sun-dried tomatoes if possible); 1 tsp Salt; 1/2 tsp Black pepper; 1/2 tsp Thyme, dried; 4 Lamb chops, bone-in loin or rib (sub pork chops or your favorite cut of steak); 1 Tbsp Oil, cooking; 1 Tbsp Butter; 1 1/2 Tbsp Vinegar, balsamic; 1/3 cup Stock, any type; 1 lb Sweet potatoes, cubed; 1 Tbsp Oil, cooking; 5 oz Mixed greens; 1 oz Almonds, sliced; for serving Black pepper

Active: 45 Total: 45

Original GF Paleo Vegetarian

The lamb chops in this meal got great reviews when they were featured last spring. This time around, serve the lamb with a green salad packed with roasted sweet potatoes.

Ingredients

Metric

Servings:

Sun-dried Tomato Vinaigrette:

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)

Lamb Chops with Balsamic Reduction:

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

Mixed Greens and Sweet Potato Salad:

Sweet potatoes - 1 lb , cubed
Oil, cooking - 1 Tbsp
Mixed greens - 5 oz
Almonds, sliced - 1 oz
Black pepper - for serving

Prep

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.

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Make

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.

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