Lamb Chops with a Cider Balsamic Sauce

Serves 2 with 2 chops per serving

 

 

Ingredients:

 

1/4 cup apple cider reduction

1 tablespoon Balsamic vinegar

1 ½ teaspoons honey

 

 

Cider Balsamic Sauce Directions:

 

Combine apple cider reduction, balsamic vinegar and honey. Whisk to incorporate.

 

The reduction can be made ahead and chilled for up to a month before use.

 

Heat before serving.

 

 

Caramelized Onion Rings

 

Ingredients:

 

1 very large white onion, peeled

½ teaspoon grapeseed oil

¼ cup chicken stock

Salt

 

 

Directions:

 

Cut 2 rings about ½ inch thick from the center of the onion.

 

Carefully separate the rings, maintaining the circles.

 

Heat frying pan. When hot, add oil to frying pan.

 

When, when olive oil shimmers, add onion circles. Sprinkle lightly with salt.

 

Saute onions over medium heat, shaking and tossing the onions occasionally. The tops and bottoms of the rings should brown slightly.

 

Add ¼ cup chicken broth and cover. Continue to simmer until the rings are golden, soft and translucent. The chicken broth will have evaporated.

 

May be prepared ahead and reheated before plating.

 

 

Lamb Chops

 

Ingredients:

 

4 trenched lamb chops

1 tablespoon grapeseed oil

4 cloves garlic, peeled and crushed

1/8 teaspoon coarsely ground pepper

 

Directions:

 

Place the lamb chops in a bowl.

 

Pour the grapeseed oil over the chops.

 

Spread garlic over both sides of the chops.

 

Grill or broil the chops for 5 minutes or until golden brown.

 

Turn and grill or broil the second side until golden.

 

Plate the chops on top of the caramelized onion rings and drizzle with the cider and balsamic vinegar glaze.

 

Serve.