emerald coast olive oil

Balsamic Honey Glazed Lamb Chops

4 lamb chops (2 ribs each)

Kosher salt and freshly ground black pepper

2 tablespoons Unflavored or Rosemary Olive Oil

1/4 cup Traditional or Pomegranate Balsamic Vinegar

1 tablespoons honey

1 tablespoon Dijon mustard

1 clove garlic, minced

3 sprigs rosemary

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Pat the chops dry with a paper towel;  sprinkle with salt and pepper to taste.  Set aside.

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Whisk the vinegar, honey, mustard and garlic.  Set aside.

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Heat the oil in a skillet over medium to medium high heat.  Saute the rosemary about 30 seconds to bring out the flavor; then remove from the pan. 

Sear the chops on both sides, about 2 minutes per side.  Reduce the heat to low and add in the sauce.  Turn the chops over a couple of times in the sauce, then remove the chops from the pan. 

Let the sauce thicken to a sticky consistency, 30-45 seconds.  Drizzle over the chops.  Cover, and let rest about 5 minutes before serving.

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