Rosemary Lamb Chops with Garlic-Balsamic Sauce

Prep: 8 minutes; Cook: 15 minutes

It's traditional in Rome to serve lamb for Easter, but these chops are too tasty and easy to wait for a holiday. From start to finish, they're ready in less than 30 minutes, making them ideal for busy weeknights. Add some steamed broccoli and rice, and dinner is ready.

Yield: 4 servings (serving size: 2 lamb chops and 1 tablespoon sauce)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 272
  • Fat: 13.2g
  • Saturated fat: 3.8g
  • Protein: 28.6g
  • Carbohydrate: 5.7g
  • Fiber: 0.1g
  • Cholesterol: 90mg
  • Iron: 2.3mg
  • Sodium: 480mg
  • Calcium: 31mg

Ingredients

  • 1 tablespoon minced garlic, divided
  • 1/2 teaspoon salt, divided
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons stone-ground mustard
  • 1 tablespoon olive oil
  • 2 teaspoons balsamic vinegar
  • 8 (4-ounce) lamb loin chops, trimmed
  • 1/2 cup balsamic vinegar
  • 1/2 teaspoon black pepper

Preparation

  1. 1. Prepare grill.
  2. 2. Combine 1 teaspoon garlic, 1/4 teaspoon salt, rosemary, mustard, olive oil, and 2 teaspoons vinegar in a small bowl; stir well.
  3. 3. Place lamb chops in a shallow dish. Spread rosemary mixture evenly over both sides of chops; let stand at room temperature 10 minutes.
  4. 4. While chops stand, bring 1/2 cup balsamic vinegar and remaining 2 teaspoons garlic to a boil in a small saucepan. Reduce heat, and simmer, uncovered, 5 minutes or until reduced to 1/4 cup. Stir in remaining 1/4 teaspoon salt and pepper; set aside, and keep warm.
  5. 5. Place lamb chops on grill rack; cover and grill 4 minutes on each side or until desired degree of doneness. Place lamb chops on each of 4 plates, and drizzle with vinegar mixture.
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