A delightful twist on classic braised lamb chops, enhanced with a medley of fresh herbs and a touch of balsamic vinegar for a rich, savory flavor.
Heat the olive oil in a large pan over medium-high heat until shimmering.
Ensure the oil is hot enough to sear the lamb chops for a golden crust.
Add the chopped onion and minced garlic to the pan, cooking until softened and fragrant.
Stir frequently to prevent the garlic from burning.
Combine the cumin, sage, rosemary, thyme, oregano, and parsley in a small bowl, then rub the mixture onto both sides of the lamb chops.
Let the lamb chops sit for a few minutes to absorb the flavors.
Sear the lamb chops in the pan until browned on both sides, then remove them from the pan and set aside.
Avoid overcrowding the pan to ensure even browning.
Pour the balsamic vinegar and white wine into the pan, scraping up any browned bits, and reduce the liquid by half.
This step enhances the sauce with deep, rich flavors.
Add the water to the pan and bring it to a boil.
Ensure the liquid is well mixed with the deglazed bits for maximum flavor.
Return the lamb chops and any juices to the pan, cover, and simmer on low heat for 1 hour.
Check occasionally to ensure the liquid doesn't evaporate completely.
Serve the lamb chops with the reduced sauce, garnished with fresh parsley.
Pair with your favorite side dishes for a complete meal.
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