Best Balsamic Marinated Lamb Chops Recipes

GRILLED MARINATED LAMB CHOPS WITH BALSAMIC CHERRY TOMATOES

Steps:

• Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag. Add lamb, then seal bag, pressing out excess air and turning to distribute marinade. Marinate lamb, chilled, turning occasionally, 1 hour. Bring lamb to room temperature.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
• Remove lamb from marinade, reserving marinade. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare. Transfer to a platter and keep warm, covered.
• Cook tomatoes (still on vine, if using) in disposable roasting pan, covered with grill lid, carefully turning, until softened and just beginning to split, about 8 minutes. Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes. Remove from grill.
• Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.
• Drizzle lamb with marinade and serve with tomatoes.

MARINATED BALSAMIC LAMB CHOPS

Steps:

• Whisk balsamic vinegar, olive oil, and soy sauce together in a bowl; stir in chopped mint. Add lamb chops and toss to evenly coat. Cover with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place lamb chops on the grill, reserving marinade in the bowl. Cook lamb chops, flipping once, until slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Place onto a serving plate.
• Pour reserved marinade into a small saucepan; bring to a boil. Reduce heat to low. Simmer until marinade is reduced by half, about 10 minutes. Drizzle over lamb chops; garnish with mint leaves.

GRILLED MARINATED LAMB CHOPS WITH BALSAMIC CHERRY TOMATOES

Steps:

• Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag.
• Add lamb, then seal bag, pressing out excess air and turning to distribute marinade.
• Marinate lamb, chilled, turning occasionally, 1 hour.
• Bring lamb to room temperature.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
• Remove lamb from marinade, reserving marinade.
• When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare.
• Transfer to a platter and keep warm, covered.
• Cook tomatoes (still on vine, if using) in disposable roasting pan, covered with grill lid, carefully turning, until softened and just beginning to split, about 8 minutes.
• Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes.
• Remove from grill.
• Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.
• Drizzle lamb with marinade and serve with tomatoes.
• Cooks' note:
• Lamb and tomatoes can also be grilled in batches in a lightly oiled well-seasoned ridged grill pan over moderately high heat (tomatoes will take less time to soften, about 3 minutes).

GRILLED MARINATED LAMB CHOPS WITH BALSAMIC CHERRY TOMATOES RECIPE | EPICURIOUS.COM

Steps:

• Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag. Add lamb, then seal bag, pressing out excess air and turning to distribute marinade. Marinate lamb, chilled, turning occasionally, 1 hour. Bring lamb to room temperature.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
• Remove lamb from marinade, reserving marinade. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare. Transfer to a platter and keep warm, covered.
• Cook tomatoes (still on vine, if using) in disposable roasting pan, covered with grill lid, carefully turning, until softened and just beginning to split, about 8 minutes. Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes. Remove from grill.
• Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.
• Drizzle lamb with marinade and serve with tomatoes.
• Cooks' note:
• · Lamb and tomatoes can also be grilled in batches in a lightly oiled well-seasoned ridged grill pan over moderately high heat (tomatoes will take less time to soften, about 3 minutes).
• Each serving (including barley) contains about 429 calories and 14 grams fat.
• Nutritional analysis provided by
• Gourmet

BALSAMIC-MARINATED LAMB CHOPS

Steps:

• In a bowl, whisk together the vinegar, the garlic, the shallots, the thyme, the salt, and the pepper. In a sturdy, sealable large plastic bag combine the chops and the marinade, seal the bag, forcing out as much air as possible,andlet the chops marinate, chilled, turning them several times, for at least 8 hours or overnight. Drain the chops, pat them dry with paper towels, and let them rest at room temperature. Brush the chops with oil and grill them on a well-oiled rack set 5-6 inches over glowing coals for 8 minutes on each side for medium-rare meat, or until they are just springy to the touch. Transfer the chops to the platter andlet them stand 5 minutes.