| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup dry red wine
- 2 cloves garlic, smashed
- 2 sprigs rosemary, plus a few more for garnish
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil, plus more for the pan
- 8 small lamb chops, Frenched (about 1 3/4 pounds)
- 2 tablespoons honey
- Kosher salt and freshly ground black pepper
Instructions
- Combine the wine, garlic and rosemary in a small saucepot and bring to a bare simmer. Remove from the heat, add the balsamic and olive oil, and let cool to room temperature.
- Place the lamb chops in a large resealable plastic bag and cover with the cooled marinade. Refrigerate for 1 to 2 hours.
- Remove the chops from the marinade and pour the marinade into a small saucepan along with the honey. Bring the mixture to a brisk simmer and reduce until slightly syrupy, 5 to 10 minutes.
- Meanwhile, pat the lamb chops dry and sprinkle all over with salt and pepper. Heat a large grill pan over medium-high until very hot. Lightly brush with oil.
- Grill the chops, turning once, for 3 to 3 1/2 minutes per side for medium.
- Serve the chops garnished with rosemary sprigs and drizzled lightly with the reduced marinade.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 617 |
| Total Fat | 49 g |
| Saturated Fat | 19 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 26 g |
| Cholesterol | 116 mg |
| Sodium | 600 mg |
| Serving Size | 1 of 4 servings |
| Calories | 617 |
| Total Fat | 49 g |
| Saturated Fat | 19 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 26 g |
| Cholesterol | 116 mg |
| Sodium | 600 mg |
Reviews
Mutton Dressed As Lamb:
My partner raises pasture fed sheep so we eat a lot of mutton prepared in various ways, This recipe marinade and sauce transformed an 2” thick mutton steak from an 11 year old sheep into tender, flavourful lamb.
I always lightly season the meat with salt the day or night before, and marinated it for about 3 hours before searing it in the cast iron skillet. The sauce was delicious with a scant teaspoon of honey.
We’ve added this recipe to our go to repertoire of recipes.
Thank you!
very tasty.
This is awesome! We do it sous vide style. We make the marinade as prescribed. Then we discard one of the rosemary sprigs. The rosemary flavor is too intense if you use 2 springs while the lamb is in the water bath. Grill to finish 2 minutes a side – just add grill marks…fabulous recipe!! Thank you Valerie! My wife didn’t like lamb until this came along. Now she asks for this.
This recipe was too sweet. Lamb needs to be savory.
Very nice!