I have been wanting to make the right lamb chops for a really long time now, with no success!
The first few times I tried... esp with the recipes off the internet didn't really turn out the way I expected... like searing them on the pan, or broiling them or grilling them.
They were chewy and just not juicy enough...
This time I added our Indian way of pressure cooking them first to make them tender, and then searing them on the pan... and they came out with just the right tenderness and juiciness.
This one is unbelievably finger-licking delicious!!
Cooked in the aromatic balsamic vinegar sauce... sweet and spicy and just right!
So here is the quick and easy recipe that will be a hit with your guests or just for your loved one for a special dinner rendezvous...
Mutton/ Lamb Chops in a Balsamic Reduction
2 tbsp white vinegar
1 tsp ginger paste
1 tsp garlic paste
salt and pepper to taste
(marinate the above ingredients for 4 hours minimum)
2 tbsp olive oil
2 tbsp minced, crushed garlic
1/3 cup brown sugar
1/3 cup balsamic vinegar
1.5 tsp cayenne pepper (I used my trusted Deghi Mirch powder)
fresh chopped parsley or basil leaves for garnish
- After marinating the mutton/lamb chops for a few hours, just pour everything, marinade and meat into a small pressure cooker and cook for two whistles... continue on low flame for another 5 minutes.
- Keep aside till pressure drops.
- Once open, take out the pieces of meat from the pressure cooker and reserve the stock.
- Heat a frying pan and add the oil.
- Once hot, add the mutton chops and sear on hot pan for 1 minutes each side while sprinkling a little salt and pepper.
- Remove the chops from the pan and set aside.
- Whisk together balsamic vinegar, brown sugar, cayenne pepper in a bowl.
- In the same pan as above, on low heat, add the crushed garlic.... taking care not to burn it.
- Add the whisked vinegar +sugar concoction to the pan, add a bit of salt and pepper to taste, and keep stirring on medium heat till sugar melts and the sauce thickens.
- Add the chops back in the pan and cook the lamb on medium heatfor another 5-7 minutes, turning on both sides, till you think they seem done. They would be tender because they have already been cooked in the pressure cooker.
- Remove the lamb chops from the pan and onto the serving dish... pour the sauce over it.
- Garnish with chopped fresh herbs like basil or parsley... and serve hot with potato wedges and garlic bread.
And thank me later for a finger licking, good looking, scrumptious dish!