Lamb with Chianti Vinaigrette – a delicious recipe with lamb, Chianti, honey, extra-virgin olive oil, rosemary, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
2
Season the lamb with salt and pepper.
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
Meanwhile, place the wine in a medium saucepan over medium-high heat.
5
Boil gently until reduced to 1 cup, about 15 minutes.
6
Turn off the heat.
7
Whisk in the honey until dissolved.
8
Add the extra-virgin olive oil, rosemary, salt, and pepper.
9
Whisk to combine.
10
Serve the lamb chops on a platter with a serving bowl of the Chianti vinaigrette alongside for drizzling over the meat.
11
I like the tanginess of the reduced wine with the lamb.
443
kcal
Calories
36
g
Fat
4
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 to 6 lamb rib or loin chops, 2 cups Chianti (or other red wine), 1 tablespoon honey, 1/4 cup extra-virgin olive oil, and more.
Yes, Lamb with Chianti Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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