Wine, Balsamic and Rosemary Lamb Chop Lollipops

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  • Level: Easy
  • Total: 1 hr 35 min (includes cooling and marinating times)
  • Active: 20 min
  • Yield: 4 servings
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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 


  1. 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.
  2. Place the lamb chops in a large resealable plastic bag and cover with the cooled marinade. Refrigerate for 1 to 2 hours.
  3. 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.
  4. 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.
  5. Grill the chops, turning once, for 3 to 3 1/2 minutes per side for medium.
  6. Serve the chops garnished with rosemary sprigs and drizzled lightly with the reduced marinade.

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