Ingredients

4 lamb shoulder chops, about 1/2 lb each
1 c beef stock, or low-sodium broth
1c chicken stock,or low-sodium broth
1/4 c B.R. Cohn Cabernet Vinegar
3 T unsalted butter
1 T B.R. Cohn Organic Extra Virgin Olive Oil
Salt and fresh ground pepper

 

Directions

1. In a saucepan, simmer beef and chicken stock until reduced to 1/2 cup, about 20 minutes.
2. Heat B.R. Cohn Organic Extra Virgin Olive Oil at medium high in a skillet large enough to hold the lamb chops without crowding.
3. Add lamb, sprinkle with salt and pepper, and sauté 3 minutes on each side for medium rare, or 4 minutes for medium.
4. Remove lamb from skillet and tent with aluminum foil.
5. Deglaze pan with B.R. Cohn Cabernet Vinegar over high heat, scraping up browned bits until vinegar is reduced to 1 T.
6. Add broth reduction and any juices from lamb, and boil for one minute. Reduce heat to low and add butter, 1 T at a time, whisking after each addition until sauce is slightly thickened.
7. Spoon vinegar reduction over lamb.

Serve with grilled asparagus and steamed new potatoes tossed with B.R. Cohn Organic Extra Virgin Olive Oil

Serves 4