Honey Balsamic Lamb Chops for Two

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Honey Balsamic Lamb Chops for Two

Several years ago, I bought a lamb wrack for my husband’s birthday. I had no idea what the hell to do with it, so I took out out sharpest knife and started cutting each chop off the wrack, and attempting to cut off the fat, to expose the bone. It was a grueling process and yielded the ugliest little lamb chops I have ever seen.

But they tasted amazing.

Today, I am smart enough to buy them cut and trimmed… so all I need to do is cook them and then serve. I love these little chops because they are quick to cook and always impress my guests.

This recipe is scaled down to feed two, however feel free to double or triple the recipe if you are feeding crowd. They are quick to make, and the perfect meal for a romantic date, or a holiday dinner party.

Honey Balsamic Lamb Chops for Two

Ingredients:
4 lamb chops
Freshly ground pepper
Freshly ground sea salt
2 tbs light olive oil
1/4 cup balsamic vinegar
1 tbs honey
1 tbs grainy mustard (or omit honey and use 2 tbs honey mustard)
1 glove of garlic
3 sprigs of fresh rosemary

Directions:

Pat lamb chops dry with a paper towel.

Salt and pepper both sides of the chops.

In a small bowl, whisk, vinegar, mustard, garlic together.

Heat olive oil in a fry pan on high with your rosemary sprigs, and place each chop down, sear both sides.

Pour vinegar mixture, into the pan and reduce heat to low.

Heat the chops, turning once or twice evenly coating them in the vinegar. Once the vinegar mixture has thickened, the chops should appear sticky.

Remove from the pan and allow to rest for 5 minutes before serving.

Garnish with additional rosemary (optional)