It is so nice to have had the opportunity to enjoy lamb two weeks in a row. What a rare treat! In this recipe, my husband cooked up the last of the lamb that I lucky to get on the cheap at the San Francisco Basque Club‘s annual picnic this year. I am so glad that our tastes are diverse; he picked out a more European-centric recipe. It was rather gourmet in my mind and very tasty.

Elderberry Balsamic Lamb Chops

Elderberry Balsamic Lamb Chops
Adapted from the recipe, Fresh Herb Balsamic Lamb Chops, found at Cooking in Sens
Yields: 6 Servings

2 Racks of 8 lamb chops
2 1/2 T Fresh Rosemary, chopped
2 1/2 T Fresh Thyme, chopped
2 1/2 T Fresh Basil, chopped
Sea Salt, to taste
Peppercorns, fresh ground, to taste
3 T Extra Virgin Olive Oil
5 – 6 Scallions, trimmed, chopped
2 Cloves Garlic, peeled, trimmed, chopped
3/4 C Elderberry White Balsamic Vinegar*
1 3/4 C Chicken Broth or Stock
2 1/2 T Earth Balance Spread or Extra Virgin Olive Oil, room temperature

Rub the lamb chops with herbs, salt and pepper. Let the meat rest 30 minutes.

With the olive oil in a medium pan, sear the meat for 2 minutes per side over medium heat in order to add color and release flavor. It is alright if the meat blackens a little. Set aside.

Add the scallions and/or garlic to the pan to saute until softened. Add the vinegar and broth, boiling and stirring until the liquid is reduced by half. Remove from the heat, and stir in the spread or oil. Return the lamb to the pan. Coat the lamb chops in the reduction. Serve and enjoy.

*You can use aged balsamic or another gourmet balsamic vinegar of your choosing, keeping the flavors in mind.

Note: If possible, try to get local lamb to ensure freshness. Although these were a steal and rather tasty, I wish they were not flown in all the way from New Zealand to become our dinner in California. The money did, however, go towards a good cause and local organization.