Lamb Chops With Poached Quince And Balsamic Pan Sauce
Serves: 2
Terry Wiza
1 January 1970
Based on User reviews:
38
Spice
49
Sweetness
60
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Sugar1 tbsp
Vegetable Oil1 tbsp
Balsamic Vinegar (aged)1 tbsp
Butter1 tsp
Oregano (chopped fresh)1 tsp
Rosemary (chopped fresh)Directions:
1
Combine apple juice and sugar in small saucepan
2
Bring to boil over medium–high heat, stirring until sugar dissolves
3
Add quince slices and thyme sprigs
4
Reduce heat to medium–low, cover, and simmer until quince is tender, about 20 minutes
5
Strain, reserving quince and juices separately
6
Discard thyme sprigs
7
Sprinkle lamb with salt and pepper
8
Heat 1 tablespoon oil in heavy large skillet over medium–high heat
9
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
10
Transfer lamb to platter; cover to keep warm
11
Pour off drippings from skillet; place skillet over medium heat
12
Add reserved quince juices; boil until reduced to 1/4 cup, scraping up any browned bits, about 2 minutes
13
Remove skillet from heat; stir in vinegar, butter, oregano, rosemary, and 1/2 teaspoon chopped thyme
14
Season pan sauce to taste with salt and pepper
15
Top lamb with poached quince
16
Spoon pan sauce over and serve
17
Combine apple juice and sugar in small saucepan
18
Bring to boil over medium–high heat, stirring until sugar dissolves
19
Add quince slices and thyme sprigs
20
Reduce heat to medium–low, cover, and simmer until quince is tender, about 20 minutes
21
Strain, reserving quince and juices separately
22
Discard thyme sprigs
23
Sprinkle lamb with salt and pepper
24
Heat 1 tablespoon oil in heavy large skillet over medium–high heat
25
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
26
Transfer lamb to platter; cover to keep warm
27
Pour off drippings from skillet; place skillet over medium heat
28
Add reserved quince juices; boil until reduced to 1/4 cup, scraping up any browned bits, about 2 minutes
29
Remove skillet from heat; stir in vinegar, butter, oregano, rosemary, and 1/2 teaspoon chopped thyme
30
Season pan sauce to taste with salt and pepper
31
Top lamb with poached quince
32
Spoon pan sauce over and serve