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View the "Facts" tab 
to learn how to replace butter/margarine
with Premium Olive Oil

Tender Lamb Chops with Aged Fig Balsamic Reduction

Main Courses

NOTE:  You can substitute your favorite dark balsamic vinegar - we just love the fig!


  • 3/4 teaspoon dried rosemary
  • 1/4 teaspoon dried basil
  • 4 cloves minced garlic
  • salt to taste
  • ground black pepper to taste
  • 4 lamb chops, 3/4 inch thick
  • 1 tablespoon mild-medium intensity Ultra Premium Extra Virgin Olive Oil
  • 1/4 cup minced shallots
  • 1/3 cup Fig Dark Balsamic Vinegar Condimento
  • 3/4 cup chicken broth
  • 1 tablespoon Butter Flavor Olive Oil


In a small bowl or cup, mix together the rosemary, basil, garlic, salt, and pepper.  Rub this mixture onto the lamb chops on both sides.  Place them on a plate, cover, and set aside for 15-30 minutes to absorb the flavors.

Heat the Ultra Premium Extra Virgin Olive Oil in a large skillet over medium-high heat.  Place the lamb chops in the skillet and cook for about 3 1/2 minutes per side for medium rare, or continue to cook for desired doneness.  Remove from the skillet and keep warm on a serving plate.

Add shallots to the skillet and cook for a few minutes, just until browned.  Stir in Fig Balsamic Vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth.  Continue to cook and stir over medium-high heat for about 5 minutes until the sauce has reduced by half.  (If you don't reduce, the sauce will be too runny.)  Remove from heat and stir/whisk in the Butter Olive Oil.  Pour over the lamb chops and serve.


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