Baby Lamb Chops with Chianti Vinaigrette

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

baby Lamb chops 311 (photo credit: courtesy)
baby Lamb chops 311
(photo credit: courtesy)
For more great kosher recipes go to: www.gourmetkoshercooking.comBaby Lamb Chops with Chianti VinaigretteAdapted from Giada De Laurentiis
Ingredients-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.
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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