- 5 boneless lamb loin chops
- 2-3 teaspoons butter or margarine
- 2-3 teaspoons olive oil
- 3/4 cup beef broth
- 1/4 cup dry red wine
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon cornstarch
- Sesame oil
- Minced fresh mint leaves
Trim off and discard any excess fat from lamb chops, then place the meat between two pieces of plastic wrap. With a heavy, flat-sided mallet or a clean hammer, firmly pound all over until the meat is 1/4 to 1/3 inch thick. (Don’t pound hard enough to tear the meat.)
Melt the butter and oil in a 10-12 inch nonstick frying pan over medium-high heat. When butter sizzles, add lamb (if all the meat won’t fit, cook in batches). Cook, turning once, until both sides are well browned and center is no longer pink (cut to test), 4 to 5 minutes total. Remove meat, transfer to a platter, and keep warm.
Smoothly blend broth, wine, balsamic vinegar, honey, and cornstarch. Add mixture to pan and boil until slightly thickened; pour over meat. Drizzle sesame oil and sprinkle mint leaves on top. Serve with a selection of seasonal vegetables.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Food Market Monkstown and Avoca Rathcoole. Sign up to our newsletter for more updates from James Whelan Butchers