| Level: | Easy |
| Total: | 12 min |
| Prep: | 6 min |
| Cook: | 6 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/3 cup balsamic vinegar
- 1 garlic clove
- 2 tablespoons honey
- 3/4 cup vegetable or canola oil
- Kosher salt and freshly ground black pepper
- 8 small lamb chops
- 2 tablespoons olive oil
- 1/2 tablespoon chopped fresh rosemary leaves
Instructions
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.
- Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary. Grill the lamb chops for 2 to 3 minutes each side until medium-rare.
- Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 611 |
| Total Fat | 57 g |
| Saturated Fat | 14 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 0 g |
| Sugar | 8 g |
| Protein | 16 g |
| Cholesterol | 70 mg |
| Sodium | 347 mg |
Reviews
On a scale of 1 to 10
… 100 (for my kids)!
… 100 (for my kids)!
One of my favorites!
Delish
It was good but I used avocado oil instead of vegetable oil.
I love this reciepe, I altered a bit, put less balsamic and instead of rosemary I used a moisture of basil and flat leaf parsley more garli and don’t be afraid of the honey!!! Delish!!!
This recipe was good but it needs some alterations. Personally, it tasted just like a think balsamic vinegar sauce, you couldnt really taste any of the other flavors so next time I will add less vinegar. Also, ended up with a lot of extra sauce so will also be cutting the recipe in half as well.
Super simply and wonderfully tasty!
This sauce is to die for! I saw Giada making this dish on her show the other day. I do not like lamb but I had the feeling all the seasoning would go well on pork chops. So I tried making it with bone-in pork chops last night. Wow. The best pork chops I’ve ever made. Seasoned pork chops with salt, pepper, and rosemary. I made the sauce but I changed it up a little bit because I only needed enough sauce for 2 pork chops. I also did not want to use my food processor for the small amount of sauce. I grated a small clove of garlic, then mixed 2 tbsp balsamic vinegar, 1 tbsp honey, salt and pepper, then slowly whisked in about 2 tbsp canola oil. After tasting it, I felt like it needed a little kick, so I added 1 tsp dijon mustard. What a great combination of flavor! There was no need for FP either, my sauce was perfectly emulsified. Thank you Giada, I will be making this sauce often!!!
Very delicious! Great recipe when you forgot to marinade or didn’t think about doing so. Followed recipe exactly as written. Served sauce on the side and will enjoy leftovers with pork chops tomorrow!
Yummy and easy! Followed exactly, well….had to use 1″ shoulder chops and threw ALL sauce ingredients into FP, no slow pouring of oil–creamy and delicious. Not a heavy vinegar taste at all–perfect blend of flavors. Will store and serve over steak, pork, chicken.