I first made this dish while living in the UK. Lamb isn't a very popular meat in America, but it's very popular in Europe. The local butcher in London always had four or five different cuts and their meat was always fresh. This dish is really easy to cook and doesn't require a lot of ingredients. I bought everything at the local supermarket and used lambchops as the cut of meat.
Software:
•2 cup unsweetened apple juice
•1/2 cup sugar
•1 japanese pear
•3 fresh thyme sprigs plus 1/2 teaspoon chopped fresh thyme
•8 3/4–inch–thick lamb rib chops •1 tablespoon vegetable oil
•2 tablespoon aged balsamic vinegar
•2 tablespoon butter
•1/2 teaspoon chopped fresh oregano
•1/2 teaspoon chopped fresh rosemary
Mix the apple juice and sugar in a sauce pan until the sugar disolves. Add the slices of pear (peel the skin!) and thyme. Let simmer until the pear is tender around 20 minutes (you can substitute quince which is what the original recipe called for if you can find it, I never have). Remove the pear slices, but save the juice.
While this is going on, heat the oil in a large skillet, then cook the lamb. About 2 1/2 minutes per side for medium rare. Once complete, remove the lamb (as usual I'm using the Oxo Good Grips) and place it on a plate and cover with foil to keep warm.
Add the remaining juice that the pears were soaked into the pan and reduce the sauce down to 1/2 cup (about 5 minutes). Scrape up any brown bits at the bottom for more flavor. I should have used a deeper dish, but wanted to have the grill marks on the lamb (not that you would have noticed, but it's a nice touch.)
Remove the pan from the heat and stir in the vinegar, butter and remaining herbs. Once done, add 2 or 3 lambchops to the plate, cover with pear slices and drizzle on the sauce. This dish is more about presentation and I feel is one of the important parts. If anyone wants seconds, they can always pour their own sauce. This is a easy and delicious dish to make with limited hardware, so a great company dish. Enjoy!
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