This recipe for oven-broiled lamb chops was given to me by a chef from a prestigious Vancouver restaurant, hence the name. Although it can be served with beef filet or baby lamb chops, I think it pairs with the lamb the best of any sauce I’ve ever tasted! These chops are quite costly, but they’re worth it, so beware. Serve under candlelight and with a fine dry red wine. I enjoy serving it with caramelized carrots, red potatoes cooked with rosemary and garlic (mashed potatoes are also delicious!).
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 25 mins |
| Servings: | 4 |
| Yield: | 4 lamb chops |
Ingredients
- ½ cup dry red wine
- ¼ cup soy sauce
- ¼ cup balsamic vinegar
- 4 cloves garlic, crushed
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons grated fresh ginger
- 4 (4 ounce) lamb chops
- 1 tablespoon all-purpose flour, or as needed
Instructions
- Mix wine, soy sauce, vinegar, garlic, cilantro, and ginger together in a zip-top freezer bag; add lamb chops. Seal and refrigerate for 4 to 8 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler to high.
- Remove lamb chops from the marinade and shake off excess; transfer chops to a wire rack set in a shallow pan.
- Strain the marinade and save the liquid only. Heat the liquid in a small saucepan to the point of boiling. Stir in flour until a gravy-like consistency is reached. More or less flour can be used to create the desired thickness.
- Broil the lamb chops until medium-rare, 4 1/4 minutes per side (4 1/2 minutes for medium). An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness. Pour a little of the gravy over the chops and serve.
Nutrition Facts
| Calories | 269 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 0 g |
| Protein | 18 g |
| Saturated Fat | 7 g |
| Sodium | 960 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |