Balsamic Lamb recipe

Balsamic vinegar is a wonderful ingredient that has a sweet, sticky texture. It matches perfectly to the sweet meatiness of the lamb and the addition of some rosemary and shallots really enhances the flavour. Serve these chops with creamy mashed potatoes and some steamed broccoli for a simple dinnertime dish.


  • 4 lamb chops
  • 2 shallots
  • 1 tbsp. freshly chopped rosemary
  • Pinch of dried mixed herbs
  • Salt and pepper
  • 175ml chicken stock
  • 75ml good balsamic vinegar
  • 1 tbsp. butter
  • 1 tbsp. oil


  1. Mix together the rosemary, herbs, salt and pepper and pat onto the lamb chops. Set to one side.

  2. Finely chop the shallots.

  3. Heat the oil in a frying pan and cook the lamb chops for around four minutes on each side. Once cooked, set to one side.

  4. Add the shallots to the pan and cook until browned. Pour in the vinegar and stock, scraping any lamb bits from the bottom of the pan.

  5. Reduce the sauce by half then whisk in the butter. Season well and serve spooned over the lamb chops.

If you don’t have balsamic vinegar, red wine vinegar would work equally as well. This recipe will serve four people.

Recipe Details:

  • Author: Laura Young.
  • Published:

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