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Ingredients

• 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

Description

Agnello All'aceto Balsamico

Emerils