You are here

Lamb Chops With Poached Quince And Balsamic Pan Sauce

The.french.connection's picture
Ingredients
  Unsweetened apple juice 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Quince 1 , peeled, cored, cut into 0.25 inch thick slices
  Thyme sprigs 3 , chopped
  Thick lamb rib chops/0.75 inch thick lamb loin chops 8
  Chopped thyme 1⁄2 Teaspoon
  Vegetable oil 1 Tablespoon
  Balsamic vinegar 1 Tablespoon (Use Aged Variety)
  Butter 1 Tablespoon
  Chopped oregano 1⁄2 Teaspoon
  Chopped rosemary 1⁄2 Teaspoon
Directions

Combine apple juice and sugar in small saucepan.
Bring to boil over medium high heat, stirring until sugar dissolves.
Add quince slices and thyme sprigs.
Reduce heat to medium low, cover, and simmer until quince is tender, about 20 minutes.
Strain, reserving quince and juices separately.
Discard thyme sprigs.
Sprinkle lamb with salt and pepper.Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
Add lamb; cook to desired doneness, about 21/2 minutes per side for rib chops and 3 1/2 minutes per side for loin chops for medium-rare.
Transfer lamb to platter; cover to keep warm.
Pour off drippings from skillet; place skillet over medium heat.
Add reserved quincejuices; boil until reduced to 1/4 cup, scraping up any browned bits, about 2 minutes.
Remove skillet from heat; stir in vinegar, butter, oregano, rosemary, and 1/2 teaspoon chopped thyme.
Season pan sauce to taste with salt and pepper.
Top lamb with poached quince.
Spoon pan sauce over and serve.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Poached

Rate It

Your rating: None
4.096665
Average: 4.1 (15 votes)