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Lamb Chops with Blackberry Balsamic Reduction Sauce

Level: Medium

Prep time: 15 minutes

Cook time: 15 minutes

Yield: Serves 4-6

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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.
 
 

Contact

8530 Vineyard Drive
Paso Robles, CA 93446
Phone: 805.227.0186 FREE
Fax: 805.226.8809
Email: info@pasolivo.com

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