|I love to serve these lamb chops |
with garlicy smashed potatoes
and salad drizzled with light vinaigrette...
Prep: 6 mins. |
Grill: 20 to 24 mins.
1/3 cup balsamic vinegar
1 garlic clove, chopped
2 tablespoons honey
1/2 cup fresh parsley leaves
3/4 cup vegetable oil
1 rack of lamb (with 8 chops intact), I have the butcher 'French' the bone ends
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
Place a grill pan over medium-high heat or preheat a gas or charcoal grill, and oil the grates.
In a food processor, combine the balsamic vinegar, garlic, honey, and parsley. Pulse until blended. With the processor running, slowly drizzle in the vegetable oil until the mixture emulsifies. Season with salt and pepper, to taste, and set aside; dividing sauce equally into two small bowls.
Brush the rack of lamb with olive oil, and sprinkle with kosher salt, ground pepper, and rosemary. Lightly cover the exposed bones with tin foil to prevent burning while grilling. Cook, covered, for 10 to 12 minutes fat side up on grill, and turn with tongs, and continue cooking, covered, for another 10 to 12 minutes, or until meat registers 135 to 140 degrees for medium. Remove rack of lamb and tent with foil, and let the meat stand for 5 minutes before cutting into individual chops.
Cut the rack of lamb into chops, and arrange decoratively on a platter. Spoon half of the reserved sauce over top of chops; plus serve extra sauce on the side for dipping. Enjoy!
Tip: For roasting in oven, preheat oven to 425 degrees. Prepare and season racks of lamb as directed. Place on foil-lined baking sheet fat side up. Roast for 20 to 24 minutes, just until meat registers 135 to 140 degrees for medium. Transfer the rack of lamb to a cutting board, and tent with foil and let stand 5 minutes before cutting.