Lamb Chops with Herbs and Balsamic (Quick and Easy)
Lamb Chops with Herbs and Balsamic
Easy peasy…the longest wait is for the chops to marinate!
Servings: 2 people
- 4 Moody’s t-bone lamb chops
- ¼ C olive oil
- 2 T balsamic vinegar
- 1 garlic clove minced
- ½ T fresh rosemary
- ½ T honey
- 1 t Dijon mustard
- ½ t dried oregano
- Salt and pepper to taste
Add all ingredients (less the chops) in a shallow dish; mix the olive oil, balsamic vinegar, garlic, rosemary, honey, mustard, oregano, salt and pepper. Coat the chops with the mix and let sit for 1 hour (the chops come to room temp and the marinade soaks in). Turn the chops occasionally to enhance the coating.
Preheat the grill to medium high heat and place the chops on the grill…watch for flare up due to the oil/vinegar marinade. Move chops away from direct flame.
Grill the lamb chops for 4 to 5 minutes per side until cooked to desired doneness. Medium rare is perfect for lamb (145°F).
Wine pairing: Raymond Family Classic Cabernet Sauvignon or a really interesting “outlander”, the Steele Writer’s Block Pinot Noir…you will be greatly surprised.