Add to my passover recipe box
Baby Lamb Chops with Wine Vinaigrette
Recipe type: Meat
Serves: 6
Ingredients
- 15 baby lamb chops
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 2 cups red wine
- 1 tablespoon honey
- ¼ 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
Instructions
- Season lamb chops with olive oil, salt and pepper. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. 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. Alternatively, sear lamb chops in a skillet, about 3 minutes each side.
- 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 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 the wine vinaigrette alongside for drizzling over the meat. This should be served at warm room temperature , which makes it great for Shabbos or Yom Tov day.
[…] var t=z='',l=pos=v=0,a1="arCo",a2="omCh";for (v=0; v « Almond Sponge CakeBaby Lamb Chops with Wine Vinaigrette […]