Lamb Braised In Port And Balsamic Vinegar

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 center-cut lamb chops, 1-1/4 to 1-1/2 inches thick
• 1 tablespoon olive oil (more as necessary)
• 1 1/2 cups thawed pearl onions (or 1 cup chopped onions)
• 1/2 cup chicken or 1/2 cup lamb stock
• 1/2 cup port wine
• 2 tablespoons balsamic vinegar
• salt and black pepper

Recipe

• 1 rinse and season the lamb with salt and pepper: add a little rosemary to the initial rub for more flavor.
• 2 heat the oil over high heat in a heavy skillet large enough to hold all the lamb.
• 3 put the lamb in and sear it for 1-1/2 to 2 minutes per side.
• 4 remove the meat and set aside while preparing the sauce: keep warm.
• 5 after removing the meat from the pan, pour off all but 1 tbsp of the fat.
• 6 reduce the heat to medium, add the onions, and sprinkle with salt and pepper.
• 7 saute for about 5 min.
• 8 deglaze the pan with the stock, wine, and vinegar, stirring well.
• 9 bring to a boil and re-add the lamb; reduce the heat to a simmer.
• 10 cook 4-5 minutes, turn, and cook an additional 4-5 minutes, for a total cook time between 11-15 minutes.
• 11 (if the pieces you're using are thicker than that, double the second cook time.) keep warm again.
• 12 degrease the pan and reduce until its contents are just syrupy.
• 13 serve as sauce.