While lamb is synonymous with mint sauce, Farm Chef writer Mary Ann-Beaty has put her own twist on the classic spring dish with a balsamic reduction.
Preparation time 10 minutes
Cooking time 10-15 minutes
- 4 lamb chops or steaks
- 1 tsp dried rosemary
- 1 tsp dried basil
- 1 tsp dried thyme
- ½ tbsp plain flour
- Rapeseed oil
- 1 small onion, finely chopped
- 50ml balsamic vinegar
- 175ml vegetable stock
- Knob of butter
- Mix the herbs and flour together (crush in a pestle and mortar if preferred) and coat the lamb.
- Heat the oil in a frying pan.
- Cook the lamb for approximately three minutes on each side – depending on thickness and how well you like your meat cooked.
- Take the lamb and leave it to rest – but keep it warm.
- Add the onion to the pan and cook until softened.
- Add the balsamic vinegar and stock. Scrape the pan well to get all the lamb flavour and bring to a boil.
- Boil for at least five minutes until the liquid has reduced by half. Keep tasting until the vinegar has boiled off. Remove from the heat and stir the butter through.
- Pour over the lamb and serve.