Lamb Chops With Balsamic Sauce
This recipe for grilled lamb chops is a delightful way to enjoy tender, flavorful meat with a tangy balsamic finishing sauce. The succulent lamb chops are seasoned with salt and pepper, then grilled to perfection, leaving tantalizing grill marks on the outside while keeping the inside juicy and delicious. Topped with a warm balsamic finishing sauce, these chops make a mouthwatering main course that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 2 racks of lamb, each about 1 1/4 lb.
- 2 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 1/3 cup balsamic finishing sauce
Instructions
- Cut the racks of lamb into individual chops, each about 1/2 inch thick. Coat the chops on both sides with the olive oil and season with salt and pepper.
- In a small saucepan over medium-low heat, warm the balsamic finishing sauce until just hot, 2 to 3 minutes. Remove from the heat and cover to keep warm.
- Heat a grill pan over medium-high heat. Working in batches, arrange the chops on the pan (do not overcrowd) and cook until dark grill marks appear underneath, 2 to 3 minutes. Turn the chops over and cook for 2 to 3 minutes more, or until done to your liking. Brush the chops on both sides with some of the finishing sauce, transfer to a warmed platter and cover loosely with aluminum foil until all the chops are cooked.
- Pour the remaining finishing sauce over the chops and serve immediately. Serves 4 to 6.
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