Serves 2 with 2 chops per serving
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
1 very large white onion, peeled
½ teaspoon grapeseed oil
¼ cup chicken stock
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.
4 trenched lamb chops
1 tablespoon grapeseed oil
4 cloves garlic, peeled and crushed
1/8 teaspoon coarsely ground pepper
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.