I think I have said it before but let me say it again I LOVE lamb. Lamb chops are really quick and easy to cook, most of the cooking time for this recipe is needed for the reduction but if you are in a rush just enjoy the chops alone in all their glory. In Jamaica lamb chops aren’t cheap but they are truly worth the splurge every now and then. I do not advise that you try and be dainty with lamb chops, pick them up by the bone and feel free to fulfill your primal urge to tear up the meat. On another note these bones are perfect for toy breeds, Ciabatta (my pomeranian mixed with papillon) loves them.
With regards to eating healthily, I read that we should limit eating meat to two times per week. I am not sure how that would work out for me but I am definitely going to work on eating more fish. The good news is lamb is relatively low in fat and is a good source of vitamins and minerals, especially zinc and iron, which are easily absorbed.
Live, Love, Eat!
- 8 Lamb chops
- 1 teaspoon salt and pepper
- 1/2 tablespoon dried rosemary
- 1 teaspoon balsamic vinegar
- 1 teaspoon olive oil
- 1.5 cups red wine
- 1 stalk of celery
- 1/2 shallot, diced
- 1 tablespoon garlic and parsely butter
- 4 stems of thyme
- 1/2 cup chicken stock
- Over medium heat melt butter and add celery, onions and thyme.
- Cook for 3 mins until translucent and add stock and wine.
- Bring to boil and then once bubbling violently, turn down low and simmer for 50-60 mins.
- Strain and serve.
- If you are cooking the lamb with the reduction let chops sit in the seasoning until you have cooked the reduction for about 50 mins.
- Heat your grill over high heat and cook the chops for 3 mins on each side for medium doneness.