Grilled Lamb Chops with Balsamic Reduction
Grilled Lamb Chops with Balsamic Reduction
This is the best preparation of lamb I have ever eaten, perfectly seasoned, grilled medium rare with charred fat and topped with this rich balsamic reduction is perfection!
Ingredients
- 4 lamb chops - ¾" thick
LAMB CHOP SPICES
- ¾ teaspoon dried rosemary
- ¼ teaspoon dried basil
- ½ teaspoon dried thyme
- salt and pepper - to taste
BALSAMIC REDUCTION
- 1 tablespoon olive oil
- ¼ cup shallots - minced
- ⅓ cup aged balsamic vinegar
- ¾ cup low sodium chicken broth
- 1 tablespoon unsalted butter
Instructions
LAMB CHOP PREP
- In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
BALSAMIC REDUCTION
- Heat the olive oil in a small saucepan, add the shallots and cook for a few minutes, just until browned. Stir in vinegar and the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat and stir in the butter.
GRILLING LAMB CHOPS
- Make sure your grill is clean. I put a sheet of aluminum foil over the grate and heat at high until anything stuck to it is turned to ash and easily scraped away.
- With the grill on high carefully oil the grate with a heavy cloth or spray. WARNING: BE CAREFUL NOT TO BURN YOURSELF AND IF SPRAYING, DO IT AT A DISTANCE AND IN SHORT SPIRTS TO STAY CLEAR OF THE FLAREUP.
- Place the chops onto the grate and grill 3 to 4 minutes per side over medium-high heat on a charcoal or gas barbecue. Watch carefully as the dripping fat will flare up and tend to overcook is allowed to burn them up. I like to get a seer on the outside while charring the fat. BUT ONCE SEARED MOVE FROM THE DIRECT FLAME TO COOK THE OTHER SIDE. To check for the correct internal temperature, an instant read thermometer or meat thermometer should read 125°F to 135°F when inserted in the thickest part. Let chops rest 5 minutes before serving. They will continue to cook even after removed from the grill.
- Plate two chops on each plate, pour the reduction over them and serve.
Notes
Here’s a serving of three chops for the hungrier in your group.
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