Lamb with Chianti Vinaigrette

1. 1

   Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

2. 2

   Season the lamb with salt and pepper.

3. 3

   Grill until caramel-colored grill marks appear, and an instant-read meat thermometer registers 125 degrees F. for medium-rare, about 5 to 7 minutes per side, depending on thickness.

4. 4

   Meanwhile, place the wine in a medium saucepan over medium-high heat.

5. 5

   Boil gently until reduced to 1 cup, about 15 minutes.

6. 6

   Turn off the heat.

7. 7

   Whisk in the honey until dissolved.

8. 8

   Add the extra-virgin olive oil, rosemary, salt, and pepper.

9. 9

   Whisk to combine.

10. 10

    Serve the lamb chops on a platter with a serving bowl of the Chianti vinaigrette alongside for drizzling over the meat.

11. 11

    I like the tanginess of the reduced wine with the lamb.

* Per serving · 4 servings · Values may vary.