Rosemary Lamb Chops
Ask the butcher to french and separate the chops to ensure even cuts. Serve the chops with mashed red-skin potatoes (cook skin-on for a heartier side dish) and steamed broccolini. Grill lemon slices along side the lamb chops to squeeze over broccolini.
- 18 baby lamb chops, cut about 1 inch thick (about 3 racks)
- 1-1/2 cups dry red wine
- 1/4 cup finely chopped fresh rosemary, divided
- 3 cloves garlic, finely chopped
- 2 tablespoons balsamic vinegar
- 3/4 teaspoon coarsely ground black pepper
- 1/2 teaspoon salt
- 1-1/2 tablespoons butter
Separate and trim fat from chops, if necessary. Place chops in self-sealing plastic bag set in shallow dish. Add wine, 3 tablespoons chopped rosemary, garlic, vinegar, pepper, and salt. Seal bag. Marinate in refrigerator 1 1/2 to 2 hours, turning bag occasionally. Drain chops, reserving marinade.
Heat grill pan over high heat. Grill lamb chops (in batches if necessary)--5 to 7 minutes for medium-rare doneness or 7 to 9 minutes for medium, turning once. (Or grill chops on rack of uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling.) Season to taste with additional salt and pepper.
Meanwhile, place reserved marinade in small saucepan. Simmer, uncovered, over medium heat about 5 minutes or until reduced to 1/3 cup. Strain solids; return marinade to saucepan. Whisk in butter and remaining 1 tablespoon chopped rosemary; cook 1 minute. Serve with chops. Makes 6 servings (3 chops per person).