Quick Lamb Rib Chops with a Balsamic Glaze Dinner Recipe

4P Foods Team Member

Quick Lamb Rib Chops with a Balsamic Glaze Dinner Recipe image

The 4P Foods team wants to help you turn in season produce handpicked by farmers in Virginia, Maryland, Washington, D.C., the Eastern Seaboard, and Mid-Atlantic into delicious, homemade meals. Romaine calm; we have flavorful dishes to add to your weekly menu and seasonal ingredients to add to your 4P grocery delivery tote.

The best lamb rib chops you will ever taste. A glamorous date night recipe of grass-fed lamb rib chops with a delicious balsamic glaze. It pairs well with green beans and mashed or roasted potatoes. We have set up this recipe to serve two to four, but it can be scaled up if you have more guests coming over. Lamb is delicious and filling which makes it perfect for a hearty winter or spring dinner. 

Here is how to make this recipe with purpose-fueled food that’s better for the prosperity of our planet and people.


6-8 Grass-fed, bone-in, lamb rib chops

¾ tbsp. fresh rosemary 

½ tbsp. fresh thyme

¼ tbsp. fresh basil

1 tbsp. olive oil

¼ cup shallots, minced

1 tbsp. garlic, minced

⅓ cup aged balsamic vinegar

¾ cup chicken broth

1 tbsp. butter

Salt and pepper to taste


In a small bowl, mix rosemary, thyme, and basil. Prep the lamb by generously salting all sides. Then, coat both sides in the herb mix. Cover for 15 minutes and set aside.

Heat a large skillet over medium-high heat. Coat the skillet with olive oil. Place lamb in the hot skillet, and cook for about 3 minutes on each side, or until the internal temperature is 145 degrees Fahrenheit.

Remove from the pan and place on a platter. Cover with foil to keep warm.  

In the same pan you cooked the lamb in, fry the shallots for 2 minutes. Add the garlic and cook for an additional minute.

Add balsamic vinegar and bring to a boil. Be sure to scrape pan drippings into the sauce with a wooden spoon. 

Stir in chicken broth. Continue to boil until the sauce reduces by half for about 5 minutes.

Remove sauce from heat. Stir in butter until melted. 

Add sauce to lamb and serve. You can thank us later!