Baby lamb chops with Chianti vinaigrette

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

baby Lamb chops 311 (photo credit: courtesy)
baby Lamb chops 311
(photo credit: courtesy)
15 baby lamb chops2 cups Chianti (or other red wine)1 tablespoon honey1/4 cup extra-virgin olive oil1 tablespoon chopped fresh rosemary leaves1 teaspoon kosher salt , plus more for seasoning1 teaspoon freshly ground black pepper, plus more for seasoning
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.