Recipe courtesy of Valerie Bertinelli

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



  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.