- 2 shallots, coarsely chopped
- 2 cloves garlic, finely minced
- 2 sprig fresh rosemary, coarsely chopped
- 3 cup balsamic vinegar, divided
- ½ cup extra virgin olive oil
- ½ teaspoon coarse salt
- ½ teaspoon freshly ground black pepper
- 4 Lamb chops (10-ounces each)
- 4 sprig fresh thyme, for garnish (optional)
ingredients
directions
1. 1.Place the prepared shallots, garlic and rosemary in a casserole dish large enough to hold the lamb chops, along with 2 cups balsamic vinegar and the olive oil, salt, and pepper. Add chops, cover, and marinate in the refrigerator for 6 to 8 hours. |
2. 2.Remove lamb chops from marinade. Grill the chops over direct medium heat for about 20 minutes for medium, turning once halfway through grilling time, or until until chops reach 160*F (70*C) for medium and 170*F (75*C) for well-done. |
3. 3.Meanwhile, reduce remaining 1 cup balsamic vinegar by placing it in a small saucepan. Heat over low heat, stirring frequently, until thick and syrupy, about 8 to 10 minutes. (Do not let vinegar boil rapidly or it will burn.) You should get about 4 teaspoons. |
4. 4.To serve, drizzle 1 teaspoon reduced balsamic vinegar over each chop. Garnish with thyme sprigs, if desired. |
5. Makes 4 servings. |
Categories
Web
