Balsamic Honey Glazed Lamb Chops
I usually love my lamb with just salt and pepper, but this version is really good. It has a slight sweet/savory vibe that I love.
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
Pat the chops dry with a paper towel; sprinkle with salt and pepper to taste. Set aside.
Whisk the vinegar, honey, mustard and garlic. Set aside.
Heat the oil in a skillet over medium to medium high heat. Saute the rosemary about 30 seconds to flavor the oil; then remove the rosemary 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.