Balsamic Glazed Lamb Chops Food

HONEY-BALSAMIC LAMB CHOPS

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.
• Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary. Grill the lamb chops for 2 to 3 minutes each side until medium-rare.
• Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side.

BALSAMIC HONEY GLAZED LAMB CHOPS

Steps:

• Brush lamb chops with oil.
• Sprinkle with thyme.
• Pepper & salt
• Cook in large skillet over medium-high heat for 10 mins.(turning once).
• Heat vinegar & honey in another large skillet.
• Stir and bring to boil.
• Core & cut apples or pears into 10 slices (if figs are used, cut them in half).
• Add fruit to bubbling mixture (turning to coat).
• Cook until the fruit is glazed and just tender.
• Place browned lamb chops into the bubbling mixture.
• Turn the chops every minute to glaze with sauce.
• Cook to desired degree of doneness.
• Serve glazed fruit and a drizzle of sauce.

APRICOT GLAZED LAMB CHOPS WITH PISTACHIO AND SUMAC

Steps:

• Preheat a charcoal grill to high heat using the direct heat method.
• Whisk together the jam, vinegar, mint, parsley and season with salt and pepper.
• Brush the chops with oil on both sides and sprinkle with salt and pepper. Put the chops on the grill and cook until golden brown and slightly charred, about 3 minutes. Flip over, brush with glaze and continue cooking until cooked to medium-rare doneness, about 3 minutes longer, brushing with more of the glaze.
• Remove to a platter and sprinkle with the pistachios, sumac and parsley leaves.

BALSAMIC HERB LAMB CHOPS

Steps:

• Place lamb chops in a large shallow dish.
• Combine the olive oil, balsamic vinegar, garlic, rosemary, honey, mustard's, oregano, salt and pepper and pour the mixture over chops. Toss and rub in coat. Lay extra fresh rosemary over top of chops.
• Cover and refrigerate for at least 1 hour prior to grilling.
• Grill chops on both sides, until grilled to your liking.

LAMB CHOPS WITH BALSAMIC-HERB GLAZE

Steps:

• Sprinkle lamb chops with salt, pepper and most of the fresh herb of choice. Heat a large, castiron skillet over medium-high heat until hot.
• Add the lamb chops, cook for 5 minutes then reduce heat to medium/low and cook other side of chops for another to 5-6 minutes. (This is for medium doneness-adjust cooking time accordingly.).
• Transfer chops to serving plate. Tent with foil.
• Add the balsamic vinegar and brown sugar to skillet; bringing to boil.
• Cook the sauce for approximately 1-2 minutes or until sauce thickens and reduces; scraping up the brown meat bits from bottom of skillet. Continue stirring until thickened.
• Pour glaze over chops. Garnish with the remaining minced herb.

BALSAMIC AND ROSEMARY LAMB CHOPS

Steps:

• Combine oil, vinegar and rosemary in a bowl, add lamb, tossing to coat in marinade, let stand for 10 minutes.
• Drain lamb, discard marinade. Cook lamb on heated oiled grill plate, uncovered, until cooked as desired.

HONEY AND BALSAMIC LAMB CHOPS

Steps:

• combine oil, garlic, honey, balsamic vinegar, salt and pepper in a small bowl and combine. Add the lamb chops and toss to coat.
• Place the lamb in a baking dish and roast for 10 minutes, baste with the marinade for 5 more minutes.
• Or grill on bbq basting with leftover sauce for 15 minutes.
• Serve with side dish of your choice, beetroot leaf and ricotta salad is suggested.