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.
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
How to Make It
Combine 1 teaspoon garlic, 1/4 teaspoon salt, rosemary, mustard, olive oil, and 2 teaspoons vinegar in a small bowl; stir well.
Place lamb chops in a shallow dish. Spread rosemary mixture evenly over both sides of chops; let stand at room temperature 10 minutes.
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.
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.
Oxmoor House Healthy Eating Collection
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