Lamb chops in balsamic vinegar and honey

Ingredients for 3 servings:

• 1 kg lamb chop(s)
• 5 tbsp olive oil
• e.g. garlic, finely chopped
• 3 sage leaves, finely chopped
• 1 tbsp rosemary needles, fresh, finely chopped
• salt and pepper
• 3 tbsp balsamic vinegar
• 2 tsp honey
• ⅛ liter red wine
• ¼ liter vegetable broth
• 2 tbsp cream
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Briefly clean the lamb chops under running water. Then dry them with kitchen paper and score the fatty edges two or three times with a sharp knife (this helps the chops retain their shape and prevent them from curling during cooking). Make a marinade with olive oil, garlic, sage, rosemary, salt, and pepper. Place the meat in a shallow dish and spread the marinade over it. Cover and marinate in the refrigerator for at least three hours. Fry the chops in a hot pan without adding any additional fat for about five minutes on each side, then remove and keep warm. Drain off any fat and then use the balsamic vinegar to loosen the meat residue from the bottom, stirring constantly. Add the honey and red wine, bring to a boil, and simmer for another five minutes. Add the vegetable stock and simmer for another ten minutes. Pour in the cream and season with salt and pepper to taste. Turn off the heat, return the chops to the sauce, and let them simmer for about 2-3 minutes. Serve the sauce on plates and arrange the lamb chops on top. Serve with seasonal vegetables, as desired. Tip: Add a fresh sage leaf to each chop.