Balsamic Glazed Lamb Chops

Quite often, we would head to the Hedley Club Lounge in the Hotel De Anza to check out their live jazz. A cozy venue with a Mediterranean decor, the Hedley Club Lounge offers a great wine list with delicious small plates to choose from. And of their tasty tidbits to nosh on, we always ordered their Lamb Chops with crispy Polenta Cakes. The lamb is prepared with a sweet yet savory balsamic reduction and is absolutely delicious.

So in my attempt to pay an homage to the Hedley Club Lounge and the happy times we had there, I offer my interpretation of their Balsamic Glazed Lamb Chops. True, the dish isn’t exact but it does play with the lovely flavor balance of acidity and sweetness.

And you know what they always say……….Imitation is the highest form of flattery 🙂

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Balsamic Glazed Lamb Chops
Serves 2

Ingredients:

1 Pound Lamb Chops, cleaned and dried
½ Cup Balsamic Vinegar
½ Cup Orange Juice
1½ Tablespoon Fresh Rosemary, finely diced
1 Tablespoon Fresh Garlic, finely diced
1 Tablespoon Shallots, finely diced
2 Tablespoons Dijon Mustard
1 Tablespoon Agave Nectar (or honey)
2-3 Tablespoons Olive Oil
Salt and Pepper

Generously season lamb with salt and pepper. In a bowl, whisk together balsamic vinegar, orange juice, rosemary, garlic, shallots, mustard, and agave nectar. Pour marinade into a resealable bag and add lamb. Seal bag and refrigerate for a minimum of 2 hours.

Remove lamb from the refrigerator at least 15 minutes before cooking to take the chill off. Take lamb from marinade and strain the liquid into a small sauce pan. Bring the liquid to a boil and then reduce heat to low. Continue reducing until thickened—about 10-15 minutes.

Dry off the lamb to eliminate any excess moisture. Heat ovenproof skillet (or grill pan) to medium high and add olive oil. Sear lamb on each side for 2-3 minutes until golden brown. Brush glaze on the chops and place in oven at 400 degrees. Roast until the internal temperature reaches 145-150°F (for medium). Remove from oven and let rest for 5 minutes. Plate lamb with an additional drizzle of the glaze. Serve with your choice of sides.