Recipe by Roni Hosfeld
4 ½ thick lamb chops
3 TBLSP D’Olivo Black Truffle Oil
2 TBLSP Minced fresh rosemary
1.5 TBLSP. Fresh Thyme
1 TBLSP. Minced Garlic
1 Cup D’Olivo Red apple Balsamic
Combine Black Truffle oil, rosemary, thyme and garlic. massage the Lamb with mixture, cover and leave to Marinate for 12 hours. When ready to cook set on the counter until room temperature is reached.
Reduce the Red apple balsamic over low heat careful not to let boil. Stir frequently until the desired thickness.
Heat skillet on medium high, when skillet is ready cook 2 ½ minutes on each side to brown turn once more and cook until the temperature reaches 125 for rare or 135 for medium rare.
Plate Lamb chops and drizzle generously with the Red Apple Balsamic reduction.
Serves best with Kontos Syrah