Lamb Chops with Garlic Confit, Sauce Vierge, and Balsamic Reduction

5 from 1 vote

Lamb Chops with Garlic Confit, Sauce Vierge, and Balsamic Reduction

This looks like a long recipe but the lamb can be marinated the night before and the garlic confit can be made up to two weeks in advance. When prepare that way, this dish comes together in 20 minutes or so. Recipe barely adapted from here. Serve with a salad dressed with more of the garlic olive oil from the garlic confit and a splash of balsamic. The mediterranean cucumber salad recipe also makes a good side here.

Course Main Course

Cuisine French

Keyword dairy-free, dinner, egg-free, garlic, lamb, main, nut-free

Prep Time 10

Cook Time 2 20

Total Time 2 30

Servings

Calories 658kcal

Author Jenny Ross

Ingredients

1 pound lamb chops

Garlic Confit

1 head of garlic individual cloves peeled
1/2 cup avocado oil

Marinade

1/3 cup avocado oil
3 cloves garlic minced
1 stem rosemary
1/8 teaspoon black pepper

Sauce Vierge

1/4 cup garlic oil from making the garlic confit
1 tablespoon lemon juice 1 lemon
1/2 bunch Italian parsley chopped
1/2 tablespoon fresh rosemary leaves chopped
Salt and pepper

Balsamic Reduction

1/4 cup thin balsamic vinegar
1/8 cup monk fruit granulated
Pinch of salt

Get Recipe Ingredients

Instructions

Make the Garlic Confit

Preheat oven to 250°F. Place garlic and oil in a small baking dish (you want the cloves completely covered by oil). Cover and bake until the garlic cloves are golden and tender, 2 hours. Let cool then store garlic and oil to an airtight container and refrigerate. Note: this will keep for 2 weeks.
Marinate the Lamb:
Combine all marinade ingredients. Coat the lamb in it and refrigerate for 2 hours ( while you cook the garlic).

Make the Sauce Vierge

Mix all sauce vierge ingredients together and let sit while you cook the lamb.

Make the Balsamic Reduction

Heat the balsamic and monk fruit in a small pan over medium heat until it reduces by half, it should be thicker.

Cook the Lamb

Heat a cast iron pan over high heat. Add a tablespoon of avocado oil. Dry the lamb using paper towels and then sear the lamb on both sides, cooking to desired doneness, about 4 minutes per side for medium rare.

Serve

Transfer lamb to plate, top with a two of spoonfuls sauce vierge, 3 garlic confit cloves, and drizzle with balsamic reduction.

Notes

Note: the lamb can be marinated the evening before and the garlic can be prepared up to two weeks in advance, making this a dish that comes together quickly.

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