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Lamb Chops with Blackberry Balsamic Reduction Sauce

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Lamb meat is just catching on in the United States, and our Lamb Chops paired with a Blackberry Balsamic Reduction is a great way to introduce your friends and family to this healthier alternative to other red meats. The combination of mild earthy game flavors and the tartness of the blackberry reduction is a sure-fire way to dress up the plates of any meal meant to impress.
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    • Our Lamb Chops are a Pasolivo community favorite. The distinctive flavor of Lamb is paired with a tart blackberry balsamic reduction sauce that accentuates the best parts of the lamb without overpowering it. This recipe is one of our favorite recommendations for spending a date-night in or hosting an intimate but formal dinner party.
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    • Our Lamb Chops are a Pasolivo community favorite. The distinctive flavor of Lamb is paired with a tart blackberry balsamic reduction sauce that accentuates the best parts of the lamb without overpowering it. This recipe is one of our favorite recommendations for spending a date-night in or hosting an intimate but formal dinner party.
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INGREDIENTS:
8 Spring Lamb Chops
2 tsp. Pasolivo Herbs de Provence
Cracked Pepper to taste
4 Tbsp Tuscan Extra Virgin Olive Oil (formally Pasolivo)
1/2 cup thinly sliced Shallots
2/3 cup Pasolivo Blackberry Balsamic Vinegar
3/4 cup Chicken Stock
2 Tbsp Butter
DIRECTIONS:
Rub Lamb Chops with two tbs of Pasolivo EVOO.

Sprinkle with Pasolivo Herbs de Provence and cracked Pepper on both sides. Cover with plastic and let marinate for 10 minutes.

Heat remaining oil in large skillet over medium-high heat. Place Lamb Chops in skillet and cook for 3 ½ minutes per side for medium-rare. Tent with foil on platter to keep warm.

Cook Shallots in skillet until browned slightly. Stir in Pasolivo Blackberry Balsamic Vinegar and Chicken Stock. Continue to stir for five minutes or until reduced by half. Remove from heat and stir in butter. Pour over lamb.
 

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