Lamb Chops with Poached Quince and Balsamic Pan Sauce
Tender lamb chops served with delicately poached quince and a rich balsamic pan sauce. This elegant dish combines the sweetness of quince with savory herbs and a sophisticated balsamic reduction.
Ingredients
- •1 cup unsweetened apple juice
- •¼ cup sugar
- •1 whole quince
- •3 sprigs fresh thyme
- •8 pieces lamb chops
- •1 tablespoon vegetable oil
- •1 tablespoon aged balsamic vinegar
- •1 tablespoon butter
- •½ teaspoon chopped fresh oregano
- •½ teaspoon chopped fresh rosemary
Cooking Instructions
- 1.
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.
25 min
- 2.
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 2 1/2 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 quince juices; 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.
15 min
- 3.
Top lamb with poached quince. Spoon pan sauce over and serve.
2 min
