Grilled Lamb With Balsamic Sauce 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.

LAMB CHOPS WITH BALSAMIC REDUCTION

Steps:

• In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
• Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
• Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

SIMPLE GRILLED LAMB CHOPS

Steps:

• Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
• Preheat an outdoor grill for medium-high heat.
• Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.

ROSEMARY BALSAMIC LAMB WITH VEGETABLE MASH

Steps:

• Put the celeriac, swede and potato in a large steamer, then steam for 25 mins until softened.
• Meanwhile, heat the oil in a large non-stick frying pan and fry the onions for 10 mins until softened and golden. Push to the side of the pan, then add the lamb and rosemary and stir-fry over the heat until browned, but still a little pink in the middle - try not to overcook it as it will become tough and will need a longer cook to become tender again. Add the bouillon and balsamic vinegar with 200ml boiling water. Stir to make a sauce.
• Mash the steamed veg and spoon half into the centre of two plates. Top with half the lamb and gravy, scatter with the parsley and serve with the spinach and peas. Chill the remaining lamb and veg to reheat and serve on another evening.

GRILLED MARINATED LAMB CHOPS WITH BALSAMIC CHERRY TOMATOES

Steps:

• Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag. Add lamb, then seal bag, pressing out excess air and turning to distribute marinade. Marinate lamb, chilled, turning occasionally, 1 hour. Bring lamb to room temperature.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
• Remove lamb from marinade, reserving marinade. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare. Transfer to a platter and keep warm, covered.
• Cook tomatoes (still on vine, if using) in disposable roasting pan, covered with grill lid, carefully turning, until softened and just beginning to split, about 8 minutes. Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes. Remove from grill.
• Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.
• Drizzle lamb with marinade and serve with tomatoes.

MARINATED GRILLED LAMB

Steps:

• In a shallow dish, combine first 9 ingredients; add lamb and turn to coat. Cover; refrigerate 4 hours. , Prepare grill for indirect medium heat. Drain lamb, discarding marinade. Place rosemary sprig on lamb; roll up and tie with kitchen string, leaving a portion of the sprig exposed. If desired, sprinkle with additional salt and pepper., Grill lamb, covered, over indirect medium heat 1-1/2 to 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from grill; tent with foil and let stand 15 minutes before slicing. Discard rosemary sprig before serving.

LAMB CHOPS WITH BALSAMIC VINEGAR AND ONIONS

Steps:

• Season both sides of lamb chops with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Add lamb to skillet. Sprinkle onions over lamb. Cook until lamb is brown, stirring onions occasionally, about 7 minutes. Turn lamb chops and cook on second sides until lamb is cooked to desired doneness, about 5 minutes for medium-rare. Transfer lamb to platter; cover with foil and keep warm.
• Add garlic to onions in skillet and sauté 1 minute. Stir in currants and sauté 1 minute longer. Add remaining ingredients and boil until liquid is reduced to glaze, about 3 minutes. Season to taste with salt and pepper. Spoon onion mixture over lamb chops.