Lamb Chops With Rhubarb Compote

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless lamb loin chops
• salt
• pepper
• 4 teaspoons olive oil
• 2 shallots, halved and thinly sliced
• 2 minced garlic cloves
• 1 teaspoon minced fresh ginger
• 1 teaspoon finely chopped thyme leaves
• 1 cup red wine
• 1/4 cup balsamic vinegar
• 3 tablespoons maple syrup
• 2 stalks rhubarb, diced in 1/2 inch pieces
• 1/2 cup brown chicken stock
• 1 tablespoon unsalted butter

Recipe

• 1 preheat oven to 350°f.
• 2 pat lamb chops dry and season with salt and pepper. heat 2 teaspoons oil in a large ovenproof skillet over medium-high heat: add lamb chops and cook, turning once, until nicely browned, about 2 minutes per side. transfer to oven and roast until just cooked through, about 8 minutes. transfer lamb chops to a plate and keep warm.
• 3 meanwhile, heat remaining 2 teaspoons oil in a medium skillet. add shallots, garlic, ginger and thyme and cook over medium-high heat, stirring, until softened, about 1 minute. add wine and cook until reduced by half: add balsamic vinegar, maple syrup, chicken stock and rhubarb. cook until rhubarb has softened 7-8 minutes. add butter and swirl until melted and well combined, season with salt and pepper.