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Agnello All'aceto Balsamico: Lamb With Balsamic Vinegar

  • Yield: 4 servings


  • 4 shoulder lamb chops, about 3/4-inch thick each
  • Salt and freshly ground black pepper
  • 1/2 cup all-purpose flour
  • 2 teaspoons Essence
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup finely sliced yellow onion
  • 2 cloves garlic, crushed
  • 24 black olives, pitted
  • 1 1/2 teaspoons grated lemon zest
  • 8 sprigs thyme
  • 1 tablespoon chopped fresh rosemary
  • 1/4 cup aged balsamic vinegar
  • 1/4 cup Montepulciano (or any dry red wine)
  • 1 teaspoon crushed red pepper flakes
  • Maccheroni alla Chitarra Aglio e Olio


  • Season the chops on lightly on both sides with salt and pepper. Combine the flour and Essence in a shallow bowl. Add the chops to the flour and turn to coat evenly, shaking to remove any excess.
  • In a large, deep skillet, heat the oil over medium-high heat. Add the lamb and cook for 4 minutes. Turn the chops, and add the onions, garlic, olives, zest, and 4 sprigs of the thyme. Cook, stirring, until the onions are wilted, 3 minutes. Add rosemary and cook for 1 minute. Increase the heat, add the balsamic vinegar and wine, and stir to deglaze the pan. Turn the chops and cook for 1 additional minute for medium-rare. Transfer the chops to 4 large plates, top with the sauce, and garnish each plate with 1 sprig of thyme.
  • Serve immediately. Serve on Maccheroni alla Chitarra Aglio e Olio.