Wine, Balsamic and Rosemary Lamb Chop Lollipops

Name: Wine, Balsamic and Rosemary Lamb Chop Lollipops
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 servings
Ingredients: 1/2 cup dry red wine; 2 cloves garlic, smashed; 2 sprigs rosemary, plus a few more for garnish; 2 tablespoons balsamic vinegar; 2 tablespoons olive oil, plus more for the pan; 8 small lamb chops, Frenched (about 1 3/4 pounds); 2 tablespoons honey; Kosher salt and freshly ground black pepper

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Level: Easy

Total: 1 hr 35 min (includes cooling and marinating times)
Active: 20 min

Yield: 4 servings

Level: Easy

Total: 1 hr 35 min (includes cooling and marinating times)
Active: 20 min

Yield: 4 servings

Ingredients

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1/2 cup dry red wine

2 cloves garlic, smashed

2 sprigs rosemary, plus a few more for garnish

2 tablespoons balsamic vinegar

2 tablespoons olive oil, plus more for the pan

8 small lamb chops, Frenched (about 1 3/4 pounds)

2 tablespoons honey

Kosher salt and freshly ground black pepper

Directions

Combine the wine, garlic and rosemary in a small saucepot and bring to a bare simmer. Remove from the heat, add the balsamic and olive oil, and let cool to room temperature.
Place the lamb chops in a large resealable plastic bag and cover with the cooled marinade. Refrigerate for 1 to 2 hours.
Remove the chops from the marinade and pour the marinade into a small saucepan along with the honey. Bring the mixture to a brisk simmer and reduce until slightly syrupy, 5 to 10 minutes.
Meanwhile, pat the lamb chops dry and sprinkle all over with salt and pepper. Heat a large grill pan over medium-high until very hot. Lightly brush with oil.
Grill the chops, turning once, for 3 to 3 1/2 minutes per side for medium.
Serve the chops garnished with rosemary sprigs and drizzled lightly with the reduced marinade.