Garlic Mushroom Lamb Chops with Balsamic Glaze
A rich and simple main dish featuring tender lamb chops paired with flavorful mushrooms and a sweet-tart balsamic reduction.
Ingredients
For the Lamb Chops
- 2 small lamb chops Bone-in lamb chops preferred for flavor.
- 2 tablespoons olive oil For seasoning the lamb chops.
- 1 tablespoon crushed garlic
- 1 tablespoon coarse salt Adjust to taste.
- 1 teaspoon coarsely ground black pepper Adjust to taste.
For the Mushrooms
- 1 tablespoon olive oil For sautéing mushrooms.
- 1 cup cremini or button mushrooms, sliced
- 1 clove garlic, minced
- 1/4 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
For the Balsamic Reduction
- 1/2 cup balsamic vinegar
- 3 tablespoons brown sugar Can be substituted with red wine for a less sweet glaze.
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
Instructions
Prepare the Balsamic Reduction
- In a small saucepan, combine the balsamic vinegar, brown sugar, salt, and pepper. Stir and bring to a gentle boil over medium heat.
- Reduce heat to low and simmer 8–10 minutes, stirring now and then, until it thickens slightly and coats the back of a spoon.
- Remove from heat and cool. Do not overcook or the sugar will harden. Refrigerate leftovers up to a month.
Season the Lamb Chops
- Preheat your oven to broil and move the rack near the top.
- In a bowl, mix olive oil, crushed garlic, coarse salt, and black pepper. Coat the lamb chops evenly.
- Let the chops rest 10–15 minutes at room temperature while you make the mushrooms.
Sauté the Mushrooms
- Heat olive oil in a skillet over medium heat.
- Add sliced mushrooms and minced garlic. Season with salt and pepper.
- Cook 5–7 minutes, stirring now and then, until mushrooms are tender and golden. Remove from heat.
Broil the Lamb Chops
- Place chops on a broiler pan or foil-lined baking sheet, not touching.
- Broil 5 minutes on the first side until golden brown.
- Flip and broil 4–5 more minutes, until internal temp reaches 145°F for medium-rare or to your liking.
Glaze and Combine
- Remove chops and brush lightly with the balsamic reduction.
- Top with the sautéed mushrooms so the glaze soaks into both meat and mushrooms.
Serve and Enjoy
- Plate the chops and spoon any extra mushrooms and glaze on top.
- Let rest 3–5 minutes before serving for juicier results.
Notes
For added flavor, let chops rest at room temperature before broiling. Do not overcook the balsamic reduction or it may harden when cool. Add chopped parsley or thyme for a fresh finish.