My first experience with lamb was in the Middle East. There was a restaurant that delivered, and when it's 140 degrees out, you tend to stay home in your underwear by the AC vent. Their roasted chicken was melt-in-your-mouth good, and someone mentioned their lamb chops, so I decided to try them. Though the restaurant's lamb chops were grilled, and they had no sauce, I found a recipe that I really wanted to try, even if it was one of Rachel Ray's 30 Minute Meals. But it seemed like it would be good. And it was. Needless to say, this recipe has been in my repertoire for almost 10 years. It's off of Food Network's website, and I refuse to use the picture because it looks unappetizing as hell. Maybe when I get the chance to make it again, I'll take a picture myself. Without further ado...
Broiled Lamb Chops with a Balsamic Reduction
By Rachel Ray (yummo!)
- 2 pounds rack of lamb cut into chops, 3 chops per person
- Salt and pepper
- 1 1/2 cups balsamic vinegar
- 3 tablespoons brown sugar
- 3 sprigs fresh rosemary, finely chopped
- 2 cloves garlic, crushed and cracked away from the peels
- Preheat broiler. Arrange chops on broiler pan.
- In a small pot, combine vinegar, sugar, rosemary, and garlic. Bring to a boil and reduce heat to low. Simmer 10 minutes to thicken sauce. Remove garlic.
- Broil chops 5 minutes on each side for medium rare. Season chops with salt and pepper. Transfer chops to warm serving platter and drizzle with balsamic rosemary reduction.
Link to original recipe
You could even grill the chops instead of broiling them. I actually prefer them grilled. Either way, be careful not to overcook them. I serve garlic Parmesan mashed potatoes with these. If you've never tried lamb before, this is a great recipe to start with. In the Middle East, lamb is easy accessible, but certain areas around the US I've only seen it available around Easter. I have a rather large lamb roast in my freezer that I bought around that time. I plan on making lamb biryani if I can find a somewhat easy recipe for it. As it is, there's a bajillion ingredients for it. I'm okay with that, but the one and only time I made it, it turned out...weird. But that will be a blog post for another day.