Balsamic Honey Glazed Lamb Chops

1. 1

   In a medium glass bowl, combine vinegar, garlic, dijon, rosemary and honey and whisk together.

2. 2

   Slowly pour in oil while whisking vigorously to create a thick mixture.

3. 3

   Pour marinade into a resealable bag and add lamb.

4. 4

   Marinate in refrigerator for about 2 hours.

5. 5

   If you are using shoulder chops, it is important to marinate for the whole 2 hours in order to make the meat tender.

6. 6

   Remove from refrigerator 15 minutes before cooking and preheat oven to 400 degrees F. Drain marinade into a saucepan and bring to a boil.

7. 7

   Turn heat to low and reduce mixture for 15 minutes, or until thick.

8. 8

   Heat a cast iron skillet or other ovenproof skillet to high heat.

9. 9

   Sear lamb about 2-3 minutes per side or until golden brown.

10. 10

    Brush with reduced glaze and place skillet in oven.

11. 11

    Roast until chops reach 145-150 degrees F. Remove and let rest for 5 minutes.

12. 12

    Serve with glaze and roasted asparagus and mashed potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.