lamb chops with red wine reduction
my own recipe
2 tbsp olive oil
1/4 cup balsamic vinegar
1 tbsp honey
1 tbsp whole grain mustard
1 clove garlic, minced
3 sprigs of fresh rosemary
1 cup white button mushrooms, sliced
1 tsp garlic powder
1 tsp fennel seed
salt and pepper
in a bowl combine garlic powder, fennel seed, leaves from one sprig of rosemary, salt and pepper. pat lamb chops dry and coats with the spice mixture. let the chops marinate for at least 30 minutes.in a cast iron skillet, heat olive oil to high heat. add remaining rosemary sprigs and chops. sear on both sides (about 3 to 4 minutes on each side).
meanwhile, in a bowl whisk together balsamic vinegar, honey, mustard, and garlic. set aside.
once you have seared the lamb on both sides, add wine and mushrooms to the skillet and reduce to a simmer. after about 2 minutes, pour half of the balsamic mixture over the chops, then flip them and pour the other half on them. let cook for 5 minutes on simmer.