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🍽️ Honey-Balsamic Lamb Chops with Herb Marinade

1128 kcal · 30 min · 4 servings

Ingredients

• 1 kg lamb chops
• 5 tbsp olive oil
• to taste garlic (finely chopped)
• 3 leaves sage (finely chopped)
• 1 tbsp rosemary (- needles, fresh, finely chopped)
• salt and pepper
• 3 tbsp balsamic
• 2 tsp honey
• 0.125 liter wine (red)
• 0.25 liter vegetable broth
• 2 tbsp cream
• salt and pepper

Instructions

1. 1. Rinse the lamb chops briefly under running water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Score the fat edges in several places so the steaks do not curl up while frying.
4. 4. Mix olive oil, garlic, sage, rosemary, salt, and pepper in a small bowl.
5. 5. Place the meat in a shallow dish.
6. 6. Pour the marinade evenly over the meat.
7. 7. Cover the dish.
8. 8. Place the dish in the refrigerator for at least 3 hours.
9. 9. Heat a pan without additional fat.
10. 10. Fry the chops for about 5 minutes on one side.
11. 11. Turn the chops and fry for another 5 minutes.
12. 12. Remove the chops from the pan.
13. 13. Keep the meat in a warm place.
14. 14. Pour off the excess frying fat from the pan.
15. 15. Deglaze the pan residue with balsamic vinegar.
16. 16. Stir the honey into the sauce.
17. 17. Pour in the red wine.
18. 18. Bring the sauce to a boil.
19. 19. Simmer the sauce for 5 minutes.
20. 20. Add the vegetable broth to the sauce.
21. 21. Cook the sauce for another 10 minutes.
22. 22. Stir in the cream.
23. 23. Season the sauce with salt and pepper.
24. 24. Turn off the heat.
25. 25. Return the chops to the sauce.
26. 26. Let the chops steep in the sauce for 2 to 3 minutes.
27. 27. Place the sauce in a circle on the plates.
28. 28. Arrange the lamb chops on the sauce.
29. 29. Serve the dish with seasonal vegetables as desired.
30. 30. Garnish each steak with a fresh sage leaf.

Nutrition per serving

• kcal: 1128
• Protein: 81 g · Fett/Fat: 83 g · Carbs: 8 g