Lamb Chops with Lavender Vinegar Reduction Recipe
Sometimes you just don’t want to make a whole fire for 2 or 3 lamb chops, especially in colder weather. Pan-frying is a great option, especially because you can finish a sauce or a reduction after frying the chops in the same pan.
Rozendal’s vinegars are already very concentrated in flavour, but along with some pan juices and fat it created incredible depth of flavour to your meat.
Suggestion: Add a dash of red wine too, if you would like to make more of a sauce, and reduce it until you have a consistency that isn’t too runny. Beef steak also works well for this recipe, instead of lamb.
Ingredients: (serves 2)
4 lamb chops
salt & pepper
30 ml olive oil
1/4 cup Rozendal Lavender Vinegar
15 ml butter
Season the lamb chops on both sides with salt & pepper. In a non-stick pan, heat the oil and fry the chops on one side over high heat. Turn the chops around, and after 1 minute, add the vinegar and leave to bubble and reduce until sticky (about 1-2 minutes). Remove the pan from the heat, remove the chops from the pan and stir the butter into the reduction in the pan until completely melted. Pour the reduction over the chops, then serve at once (with mashed potatoes, salad or steamed vegetables).