Lindas Balsamic Reduction Sauce For Beef Pork And Lamb Recipes

LINDA'S BALSAMIC REDUCTION SAUCE FOR BEEF, PORK, AND LAMB

Steps:

• In a small pan combine vinegar, sugar, rosemary, and garlic. Bring to a boil, then reduce heat to low.
• Simmer 10-15 minutes to thicken sauce, and reduce by 2/3.
• Remove crushed garlic.
• Add butter pats one at at time, mixing them each in well. (Butter gives the sauce a nice flavor and sheen).
• Drizzle sauce over prepared meat.

LAMB CHOPS WITH BALSAMIC REDUCTION

Steps:

• In a small bowl or cup mix rosemary, basil, thyme, salt and pepper. Rub on lamb chops and set aside for 15 minutes.
• Heat olive oil in large skillet over med-high heat.
• Place lamb chops in skillet and cook 3 1/2 minutes on each side for med rare. Remove and keep warm on platter.
• Add shallots to skillet and cook until browned. Stir in vinegar, scaping the bottom of the skillet.
• Stir in chicken broth.
• Continue to cook over med-high heat for around 5 minutes, or until sauce is reduced by half.
• Remove from heat and stir in butter.
• Pour over chops and serve.
• Freezer Directions for OAMC:.
• Freeze chops after rubbing with herbs.
• Combine shallots, vinegar, and chicken broth in one bag and freeze.
• To cook: thaw completely.
• Cook chops per item #3 above.
• Add vinegar mix and follow item #6 above.
• Serve.