Every once in a while I like to have lamb chops. It’s my weakness and if done right they are amazing! I recommend leaving the chop whole while grilling. I thought I would ty slicing them to really get good flavoring on them, but they make them cook incredibly quick.
Balsamic Glazed Lamb Chops
(Adapted from The Kitchen Mccabe)
12 small Lamb Chops
2 T. Olive Oil
1 T. Garlic,crushed
1 T. Coarse Salt
1 t. Coarse Ground Pepper
Place the lamb chops in a bowl or large ziploc bag. Place the olive oil, garlic, salt, and pepper in the bowl with the chops and toss well to evenly coat the chops with the seasonings and oil.
Spread the chops out evenly on a broiling pan, making sure that they are not touching each other.
Place the pan on the top rack of the oven and broil the chops for about 5 minutes, or until the chops are a deep, golden brown on the side facing up.
Remove the chops from the oven and turn each one over. Place them back in the oven and broil again for about 5 minutes or until the side facing up is the same golden brown as the underside.
Remove from the oven and drizzle the balsamic glaze over the chops.
Plate the chops as desired and drizzle additional balsamic glaze over them as desired.
BALSAMIC REDUCTION:
½ C. Balsamic vinegar
½ t. Coarse Salt
¼ t. Freshly ground Black Pepper
3 T. Brown Sugar
In a medium saucepan, pour in the vinegar, salt, pepper, and brown sugar.
Bring to a boil then reduce the heat to medium. Simmer until the vinegar has reduced by one third to one half and is thick enough to coat the back of a spoon.
Watch closely! If the vinegar and sugar cook too long it will caramelize and become solid.
Remove from heat and pour in a small bowl. Let cool. Can be stored in the fridge for up to a month.
