Hi friends! I know i haven’t made any posts on food in a while. It’s not that i am not cooking or eating, i just haven’t been inspired to cook fun food worth posting. So today instead of a lazy dinner, i made some Balsamic lamb chops that i served with brown rice and Brussels sprouts. It was pretty easy and i think total time i spent preparing and cooking was about 40 minutes and i will try my best to recall everything.
The lamb chops were pretty small and so the cooking time is less than if they were much thicker. I seasoned them with a spice blend of the Herbes de Provence, a sprinkle or two of McCormick Montreal steak seasoning and a little bit of pepper.Then i sauteed for about 2-3 minutes on each side and set the meat aside. In the same pan i added a tsp of butter and sauteed a small finely chopped onion and finely chopped garlic. Then add about 1/3 cup balsamic vinegar and let the mixture reduce for about 5-10 minutes. Just make sure it does not burn and if it tastes a little too acidic for your liking you can add a little bit of water.
First of all my Brussels sprouts were frozen so i put some hot water on them in the pan…maybe about a third of a cup so they were defrosted and slightly cooked. (I like my vegetables still a little firm, so that took about 10 mins) or at least till the water was gone.
Then i added some finely chopped up cooked bacon and a little pepper to taste. There is no need for salt because of the bacon. Then you can let the two ingredients cook a little until the Brussels sprouts start to caramelize a little.