Saturday, July 29, 2006

Cooking: Lamb Chops with Balsamic Vinegar and Onions

S-A-T-U-R-D-A-Y Night! Ah the Bay City Rollers. Anyhoo.

Tonight, I'll be serving:

Lamb Chops with Balsamic Vinegar and Onions
Recipe from Dash's Market

4 -large lamb loin chops
1 tbs -olive oil
2 -medium onions
4 -small garlic cloves, chopped
2 tbs -currants
1/2 -cup dry red wine
1/4 -cup balsamic vinegar or
3 tbs -red wine vinegar
1/2 tsp -dried rosemary, crumbled

Season both sides of lamb chops with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Add lamb to skillet. Sprinkle onions over lamb. Cook until lamb is brown, stirring onions ocassionally, about 7 min. Turn lamb chops and cook on second side until lamb is cooked to desired doneness, about 5 min. for medium-rare. Transfer lamb to platter, cover with foil and keep warm.

Add garlic to onions in a skillet and saute 1 min. Stir in currants and saute 1 min. longer. Add remaining ingredients and boil until liquid is reduced to glaze, about 3 min. Season to taste with salt and pepper. Spoon onion over lamb chops.

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