- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Serves 4
8 Thomas Farms Lamb Loin Chops (about 1-inch thick each)
1 tablespoon canola oil
½ cup minced shallot
2 cloves garlic, minced
¼ cup balsamic vinegar
1 cup beef stock or broth
1 tablespoon honey
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley (optional)
- Season the lamb with salt and pepper. Heat the oil in a 12-inch skillet over high heat. Add the lamb and cook for 3 minutes (to prevent sticking, make sure the skillet and oil are hot before adding the lamb). Turn the lamb over and cook for 2 minutes more or until the internal temperature reaches 135° Remove the lamb from the skillet and keep warm. Pour off any fat.
- Add the shallot and garlic to the same skillet and cook and stir for 1 minute over medium heat.
- Add the vinegar and stock and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Cook for 4 minutes or until the liquid is slightly thickened and reduced by half.
- Remove the skillet from the heat. Stir in the honey and butter until the butter is melted. Return the lamb to the skillet and turn to coat. Sprinkle with the parsley and serve with hot mashed or roasted potatoes, if desired.