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Seared Petite Lamb Chops with Rosemary Balsamic Reduction (Emeril Lagasse) Recipe

Seared Petite Lamb Chops with Rosemary Balsamic Reduction (Emeril Lagasse) Recipe

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Seared Petite Lamb Chops with Rosemary Balsamic Reduction (Emeril Lagasse)

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Ingredients:

Serving

3 tbsp extra-virgin olive oil
2 tbsp finely chopped parsley leaves
1 tbsp finely chopped rosemary leaves
1 tsp minced garlic
kosher salt
6 (4-oz) double lamb rib chops (2 ribs) with bones attached, ribs frenched
2 tsp freshly ground black pepper
1 tbsp olive oil
2 tbsp minced shallots
1 tsp minced garlic
1 cup balsamic vinegar
1 large or 2 small rosemary sprigs
2 tbsp butter

Directions:

Preheat the oven to 400 degrees F.
In a small bowl, combine olive oil, parsley, rosemary, and garlic. Season with salt, to taste. Set aside.
Set a 12-inch oven-safe saute pan over medium-high heat. Season the lamb with 1 tablespoon of salt and 1 1/2 teaspoons of the black pepper. Add 1 1/2 teaspoons of the oil to the saute pan and place the lamb, fat side down, in the pan. Sear the lamb until the fat has rendered and the skin is golden brown, about 3 minutes. Continue to cook the lamb, turning to cook evenly on each side, about 2 minutes each side. Baste them with the herb and oil mixture. Transfer the pan to the oven and cook until the lamb is rare, about 5 minutes. Alternatively, you can grill the lamb chops.
Make the balsamic drizzle while the lamb is cooking: Set a 1-quart saucepan over medium heat and add the remaining 1 1/2 teaspoons of olive oil. Once the oil is hot, add the shallots to the pan and sweat until translucent, about 1 minute. Add the garlic to the pan and sweat for 30 seconds. Pour the balsamic vinegar into the pan and bring to a boil. Add the rosemary and allow the balsamic to gently boil and reduce until only about 1/4 cup of balsamic remains, about 10 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from the heat and swirl the butter into the pan. Remove the rosemary sprigs before using.
When the lamb is rare, remove from the oven and let rest for 5 minutes before serving. To serve, slice each double chop in half, and drizzle with the balsamic reduction.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	164 Kcal (687 kJ)
Calories from fat	122.7 Kcal
		% Daily Value*
Total Fat	13.63g	21%
Cholesterol	10.18mg	3%
Sodium	11.95mg	0%
Potassium	83.17mg	2%
Total Carbs	8.74g	3%
Sugars	6.67g	27%
Dietary Fiber	0.4g	2%
Protein	0.33g	1%
Vitamin C	2.3mg	4%
Iron	0.7mg	4%
Calcium	21.8mg	2%

Amount Per 100 g
Calories	257.83 Kcal (1079 kJ)
Calories from fat	192.89 Kcal
		% Daily Value*
Total Fat	21.43g	21%
Cholesterol	16mg	3%
Sodium	18.79mg	0%
Potassium	130.76mg	2%
Total Carbs	13.74g	3%
Sugars	10.49g	27%
Dietary Fiber	0.62g	2%
Protein	0.52g	1%
Vitamin C	3.6mg	4%
Vitamin A	0.1mg	2%
Iron	1mg	4%
Calcium	34.2mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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