This summer when we were out at our cabin our neighbour came by bearing wine, steak and lamb chops (bless his soul). Quite comfortable with dealing with the first two, I was a little at a loss as to what to do with the latter. The only way I have heard to do lamb chops involves mint, and as I’ve said before, I do not believe in mint in anything besides beverages and desserts. Sooooo, I did a quick hunt for something delicious that could be made from the contents of our kitchen and found this.
1/3 c balsamic vinegar (thus the B in the name)
1-2 garlic cloves
2 T honey
3/4 c vegetable oil (I used about 1/2 c grapeseed and 1/4 c olive)
course salt and freshly ground pepper
8 lamb chops
2 T olive oil
2-3 sprigs chopped fresh rosemary
Fire up barbeque with med-high heat. In your food processor, mix balsamic through honey, pulsing until blended. With the machine still running, slowly add oil until mixture thickens to a smooth, pasty sauce. Add salt and pepper to taste.
Season the lamb chops with salt and pepper and drizzle with olive oil. Sprinkle the rosemary on top. Grill the lamb chops for about 3 min. per side for med-rare, or longer depending on thickness. For our barbeque, and fairly thick Costco chops, I found 4 min. per side made perfect chops – although they might be a bit rare for some folks. Serve these with the sauce poured over them. So good. Cheers! Ren