• 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)


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.



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4 servings