Recipe of the Week: Grilled Lamb Chops

April 7, 2009 at 12:19 am (Food Pairing - Malbec, Recipe of the Week) (, )

I love this recipe … classy and oh so quick.  Pair with a bottle of Malbec and what more can you ask for.


Grilled Lamb Chops

Serves 2


4 lamb chops (about 3/4 inch thick)

Salt and pepper

1 teaspoon fresh rosemary crushed

2 tablespoons finely chopped shallot

1 teaspoon cornstarch, mixed with 2 tablespoons broth or water

1 tablespoon balsamic vinegar


  1. Preheat broiler and a small cast iron skillet.
  2. Rub lamb chops with salt, pepper and crushed rosemary. Place chops on cast iron skillet and broil 3 to 4 inches from heat for 3 to 5 minutes. They should sizzle. Turn chops and broil 3 to 5 minutes until almost done. The Chops will continue to cook as they rest.
  3. Remove from oven and remove chops from skillet and to oven safe plate. Return chops to the oven, bottom rack to keep warm. Turn oven off.
  4. On the range top, heat meat drippings with 1 tablespoon of butter.  Add shallot and sauté until soft.
  5. Mix broth and cornstarch in saucepan until smooth. Add good quality, well aged, balsamic vinegar … careful of the cloud vinegary steam. Cook over medium heat until mixture bubbles and thickens, stirring constantly. Spoon over lamb chops.
  6. Serve with a baked potato and green salad.

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