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Balsamic Glazed Lamb Chops


Recipe adapted from The Kitchen McCabe

Serving size is 2 chops


  • 12 small lamb chops
  • 2 T of The Olive Bin's Tuscan Herb Olive Oil
  • 1 T garlic, crushed
  • 1 T coarse salt
  • 1 tsp freshly ground black pepper
  • 1/2 C of The Olive Bin's Espresso Balsamic Vinegar
  • 1/2 tsp coarse salt
  • 1/4 tsp freshly ground black pepper
  • 3 T brown sugar


  1. Place oven on broil.
  2. Place lamb chops in a bowl or large Ziploc bag. Place olive oil, garlic, salt, and pepper in bowl/bag with the chops and toss well to evenly coat the chops. Spread the lamb chops out evenly on a broiling pan, making sure they are not touching each other.
  3. Place pan on top rack of oven and broil for about 5 minutes, or until the chops are a deep, golden brown on the side facing up. Turn chops over and broil again for about 5 more minutes, or until side facing up now is same golden brown as underside.
  4. Meanwhile, to make reduction: in medium saucepan, pour in balsamic vinegar, salt, pepper, and brown sugar. Bring to a boil, then reduce heat to medium-low. Simmer until vinegar has reduced by one-third to one-half and is thick enough to coat the back of a spoon.
    NOTE: Watch closely! If vinegar and sugar cook too long, it will caramelize and become solid.
  5. Remove balsamic reduction from heat and pour in a small bowl. Let cool. (Leftover balsamic glaze can be stored in the fridge for up to a month.)
  6. Remove lamb chops from oven and drizzle the balsamic glaze over the chops. Plate the chops for serving, and drizzle with additional balsamic glaze if desired.


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