Serves 4 to 8
A simple grilled lamb dish. Marinate the lamb several hours ahead of time (or overnight) and then grill the chops at the last minute. You can also broil the chops if the weather’s too cold for grilling. The sauce is made by reducing the marinade and simply adding a touch of butter and additional fresh herbs.
- 8 lamb chops, about 1 inch thick
- 1 cup dry red wine
- 1/4 cup minced fresh rosemary
- 3 tablespoons minced fresh chives
- 3 garlic cloves, minced
- 1 1/2 tablespoons balsamic vinegar
- Generous grinding of black pepper
- 2 tablespoons unsalted butter, chilled
Put the lamb chops in a plastic bag or bowl and add the wine, half the rosemary and chives, the garlic, vinegar, and pepper and seal tightly. Refrigerate and marinate for at least 2 and up to 48 hours. The longer the meat marinates, the more tender and flavorful it will be.
Preheat a charcoal or gas grill until hot, about 350-400°F. Place the chops on the grill and cook for 7 to 8 minutes on each side, or until slightly pink in the middle (medium-rare).
Alternately, preheat the broiler. Place chops on a broiler pan and broil, one inch from the heat, for about 4 minutes on each side, or until slightly pink in the middle (medium-rare).
Meanwhile, strain the wine marinade into a small saucepan and boil over medium heat for about 5 minutes, or until reduced and somewhat thickened. Stir in the butter and the remaining rosemary and chives and cook for 2 minutes. Serve the chops hot, drizzled with the reduced wine sauce.
 |