Garlic Lamb Chops With Balsamic Vinegar

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 head garlic, separated into cloves
• 6 lamb loin chops, trimmed of fat (about 2 lbs.)
• fresh ground pepper
• 1 tablespoon oil
• 1 (12 ounce) package egg noodles
• 1/4 cup sweet vermouth
• 1 tablespoon dijon mustard
• 1/3 cup balsamic vinegar
• salt

Recipe

• 1 in a medium-size pan, bring about 4 cups of water to a boil; add unpeeled garlic cloves; boil for 1 minute.
• 2 drain; let cool slightly, then peel and set aside.
• 3 sprinkle chops generously with pepper.
• 4 heat oil in a wide frying pan over medium-high heat.
• 5 add chops and cook until well browned on the bottom, 4-5 minutes; turn chops over, arrange garlic around them and continue to cook until browned on the other side, 4-5 minutes.
• 6 meanwhile, in a 6-quart pan, cook noodles in 3-quarts of boiling water, just until tender to bite, 10-12 minutes; or cook according to package directions.
• 7 while noodles are cooking, mix vermouth and mustard; pour over browned chops.
• 8 reduce heat to low, cover and cook until chops are done but still moist and slightly pink in center; cut to test (about 5 minutes).
• 9 drain noodles; transfer to a warm deep platter, arrange chops over noodles; keep warm.
• 10 add vinegar to sauce in pan; increase heat to medium-high and stir to scrape up browned bits.
• 11 bring to a boil; boil until reduced to about 1/2 cup (2-3 minutes).
• 12 season sauce to taste with salt, then spoon over chops.