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Balsamic Glaze Lamb with Boniato
Balsamic Glazed Lamb with a deliciously sweet Boniato mash, grilled vegetables and a beautiful table setting with edible grass, jelly beans, Lyndt chocolate bunnies, fresh Tulip flowers and amazing people around it. It's entertaining to it's finest. Make memories around the kitchen table.
Course Main Dish
Prep Time 20 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Balsamic Glaze
Course Main Dish
Prep Time 20 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Balsamic Glaze
Instructions
  1. Season the rack of lamb or lamb chops with garlic, salt, pepper, thyme and crushed red pepper. Set aside 30 minutes to 2 hours.
  2. In the meantime start roasting the vegetables.
  3. Heat oven to 400 degrees.
  4. Toss carrots, asparagus tips, brussels sprouts (whole and halves) with a tablespoon of olive oil. Sprinkle some salt and pepper.
  5. Bake for 20 minutes tossing half way through.
  6. While the veggies roast, lets get the glaze going.
  7. In a medium saucepan, pour in the vinegar, salt, pepper, and brown sugar.
  8. Bring to a boil, then reduce the heat to medium. Simmer until the vinegar has reduced by one third to half and is thick enough to coat the back of a spoon. Tip: Watch closely. If the vinegar and sugar cook too long it will caramelize and become solid.
  9. Remove from the heat and pour in a small bowl. Let it cool. Tip: It can be store in the fridge for up to a month.
  10. Once the vegetables are roasted, remove from the oven and set aside.
  11. Now, for the lamb chops. Heat a skillet with a medium to high heat.
  12. We'll be cooking the lamb chops on batches, so divide the remaining olive oil.
  13. Pour about a tablespoon of olive oil in the skillet and once it's hot place 2 to 3 lamb chops at a time.
  14. Cook for 3 minutes on each side for medium rare. For medium well, cook for an additional minute. Place on a plate and cover with a lid while you continue cooking.
  15. Repeat until all the lamb chops are cooked.
  16. Please the boniato, cut into small to medium size chunks, toss in a sauce pan and cover with water. Cook at medium heat. The boniato is cooked just like you would a regular potato or yam.
  17. Once it's cooked, remove from the water and mashed to the consistency of your choice.
  18. Add salt and pepper to taste. Tip: You can add anything you like, just like you would to a regular potato or yam.
  19. Place a mount of boniato on the center of a plate. Top with two lamb chops, drizzle some balsamic glaze over and dress with a spring of thyme.
  20. Serve with the roasted vegetables. Enjoy with a nice glass of wine (or tea).
  21. Happy meal!
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