Farm chef recipe: Lamb with balsamic reduction

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.

See also: Farm Chef: Recipe for the perfect afternoon tea from a farm kitchen

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


  1. Mix the herbs and flour together (crush in a pestle and mortar if preferred) and coat the lamb.
  2. Heat the oil in a frying pan.
  3. Cook the lamb for approximately three minutes on each side – depending on thickness and how well you like your meat cooked.
  4. Take the lamb and leave it to rest – but keep it warm.
  5. Add the onion to the pan and cook until softened.
  6. Add the balsamic vinegar and stock. Scrape the pan well to get all the lamb flavour and bring to a boil.
  7. 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.
  8. Pour over the lamb and serve. 
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