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Emril Lagasse's Lamb Chops Recipe

Looking for an easy Emril Lagasse's Lamb Chops recipe? Learn how to make Emril Lagasse's Lamb Chops using healthy ingredients.


Submitted by starrynite6881

Makes 4 servings



Seared lamb chops with a balsamic reduction sauce. Little complicated to make but if you can pull it off it's delicious!

Recipe Ingredients for Emril Lagasse's Lamb Chops

3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped parsley leaves
1 tablespoon finely chopped rosemary leaves
1 teaspoon minced garlic
24 ounce lamb rib chops
2 teaspoons freshly ground black pepper
1 tablespoon olive oil
2 tablespoons minced shallots
1 teaspoon minced garlic
1 cup balsamic vinegar
1 tablespoon rosemary
2 tablespoons butter

Recipe Directions for Emril Lagasse's Lamb Chops

  1. Preheat the oven to 400 degrees F.

  2. In a small bowl, combine olive oil, parsley, rosemary, and garlic. Season with salt, to taste. Set aside.

  3. Set a 12-inch oven-safe saute pan over medium-high heat. Season the lamb with 1 tablespoon of salt and 1 1/2 teaspoons of the black pepper. Add 1 1/2 teaspoons of the oil to the saute pan and place the lamb, fat side down, in the pan. Sear the lamb until the fat has rendered and the skin is golden brown, about 3 minutes. Continue to cook the lamb, turning to cook evenly on each side, about 2 minutes each side. Baste them with the herb and oil mixture. Transfer the pan to the oven and cook until the lamb is rare, about 5 minutes. Alternatively, you can grill the lamb chops.

  4. Make the balsamic drizzle while the lamb is cooking: Set a 1-quart saucepan over medium heat and add the remaining 1 1/2 teaspoons of olive oil. Once the oil is hot, add the shallots to the pan and sweat until translucent, about 1 minute. Add the garlic to the pan and sweat for 30 seconds. Pour the balsamic vinegar into the pan and bring to a boil. Add the rosemary and allow the balsamic to gently boil and reduce until only about 1/4 cup of balsamic remains, about 10 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from the heat and swirl the butter into the pan. Remove the rosemary sprigs before using.

  5. When the lamb is rare, remove from the oven and let rest for 5 minutes before serving. To serve, slice each double chop in half, and drizzle with the balsamic reduction

Categories

Main Dish

Nutrition Facts
Serving Size 261.7g
Amount Per Serving
Calories
514
Calories from Fat
289
% Daily Value*
Total Fat
32.1g
49%
Saturated Fat
10.1g
50%
Trans Fat
0.0g
Cholesterol
168mg
56%
Sodium
177mg
7%
Potassium
677mg
19%
Total Carbohydrates
3.7g
1%
Dietary Fiber
1.1g
4%
Sugars
0.3g
Protein
48.3g
Vitamin A 9% Vitamin C 8%
Calcium 6% Iron 29%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in sodium
  • Very low in sugar
  • High in niacin
  • High in selenium
  • High in vitamin B12
  • High in zinc
  •   Bad points
  • High in cholesterol
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