I like the tanginess of the reduced wine with the lamb.
Ingredients
- 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
- 1 tablespoon chopped fresh rosemary leaves
- 1 teaspoon kosher salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
Directions
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the lamb with salt and pepper. 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.
Meanwhile, place the wine in a medium saucepan over medium-high heat. Boil gently until reduced to 1 cup, about 15 minutes. Turn off the heat. Whisk in the honey until dissolved. Add the extra-virgin olive oil, rosemary, salt, and pepper. Whisk to combine.
Serve the lamb chops on a platter with a serving bowl of the Chianti vinaigrette alongside for drizzling over the meat.
I like the tanginess of the reduced wine with the lamb.
Photo: Lamb with Chianti Vinaigrette Recipe
















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By romerodejesus
Brooklyn, NY
on March 24, 2013
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Very delicious....
By happyjeans14
on January 23, 2012
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This is so amazing! The only thing I do different is slow cook it in a crock pot. It works great with pork loins too. It is one of our favorite recipes. We follow it to a the letter....but we do double the sauce recipe to drizzle on top.
By bourban
on May 01, 2011
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it took longer for me to cook then suggested but my boyfriends eyes rolled back into his head and he sat on the couch afterwards in bliss.
Read all 29 reviews