Baby Lamb Chops with Chianti Vinaigrette

Try out this nontraditional recipe on one of the most festive days of the year, Purim.

March 20, 2011 11:33
1 minute read.
baby Lamb chops

baby Lamb chops 311. (photo credit: courtesy)

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Baby Lamb Chops with Chianti Vinaigrette

Adapted from Giada De Laurentiis

-15 baby lamb 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


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.

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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. This can be made up to 3 days in advance and should be made at least one day in advance so that the flavors really blend well together.
Serve the lamb chops on a platter with a serving bowl of the Chianti vinaigrette alongside for drizzling over the meat. This should be served at room temperature.

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