Baby lamb chops with Chianti vinaigrette

Serve at room temperature--makes it perfect for Shabbos day.

By GOURMETKOSHERCOOKING.COM
July 18, 2011 14:48
1 minute read.
baby Lamb chops

baby Lamb chops 311. (photo credit: courtesy)

BABY LAMB CHOPS WITH CHIANTI VINAIGRETTE

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

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1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the lamb with salt and pepper.

2. 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.

3. 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.

4. 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.

5. Serve the lamb chops on a platter with a serving bowl of the Chianti vinaigrette alongside for drizzling over the meat.


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