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Categories:Viewed: 69 - Published at: 6 years ago
Ingredients
- 4 to 6 lamb rib or loin chops
- 2 cups Chianti (or other red wine)
- 1 tablespoon honey
- 1/4 cup extra-virgin olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 1 teaspoon kosher salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
Method
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Season the lamb with salt and pepper.
- Grill until caramel-colored grill marks appear, and an instant-read meat thermometer registers 125 degrees F. for medium-rare, about 5 to 7 minutes per side, depending on thickness.
- Meanwhile, place the wine in a medium saucepan over medium-high heat.
- Boil gently until reduced to 1 cup, about 15 minutes.
- Turn off the heat.
- Whisk in the honey until dissolved.
- Add the extra-virgin olive oil, rosemary, salt, and pepper.
- Whisk to combine.
- Serve the lamb chops on a platter with a serving bowl of the Chianti vinaigrette alongside for drizzling over the meat.
- I like the tanginess of the reduced wine with the lamb.
