Lamb has now become our favorite meat besides chicken, pork and beef. Lamb is not very commonly used in Southeast Asia. The major complain with lamb (at least at my side of family) is its strong taste or maybe we can say it’s too gamey ? We grew up never ate any lamb meat at all. I think after I moved to Singapore that I started to eat some lamb from the Indian cuisine. This is my second time cooking with Lamb and this is another success. The honey-balsamic sauce is definitely a winner. The lamb is so tender and I’m glad I gave lamb a try or I would be missing out on this great meat. This recipe is from Giada At Home by Giada De Laurentiis.
HONEY-BALSAMIC LAMB CHOPS
Ingredients
- â…“ cup balsamic vinegar
- 1 garlic clove peeled
- 2 Tbsp honey
- ¾ cup vegetable or canola oil
- Salt and freshly ground black pepper
- 8 small lamb chops
- 2 Tbsp olive oil
- ½ Tbsp chopped fresh rosemary leaves
Instructions
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill
- In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey. Pulse until blended. With the machine running, slowly pour in the vegetable oil and process until the mixture is smooth and forms a thick sauce. Season with salt and pepper
- Season the lamb chops with salt and pepper. Drizzle with the olive oi and sprinkle with the rosemary. Grill the lamb chops for 2 to 3 minutes on each side for medium-rare
- Arrange the lamb chop on a platter. Spoon the sauce over the top or serve it on the side
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