Recipe courtesy of Valerie Bertinelli
Episode: Soup 'n Wiches
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Wine, Balsamic and Rosemary Lamb Chop Lollipops
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
Level:
Easy

Ingredients

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.

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