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Lamb Chops with Balsamic Vinegar recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 12/17/2001 : Recipe for Lamb Chops with Balsamic Vinegar
"Lamb Chops with Balsamic Vinegar"
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2 racks of lamb, trimmed and cut into 18 chops
4 tablespoons chopped fresh rosemary
2 teaspoons salt
4 tablespoons chopped garlic
1 1/4 teaspoon black pepper
1/4 cup olive oil
1 cup balsamic vinegar
2 tablespoons sugar
Place the lamb chops in a large dish. Whisk together the garlic, rosemary, salt, pepper, olive oil and vinegar and pour over the lamb cops. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight, turning at least one time. Just before serving, remove the chops from the marinade reserving the marinade separately. Cook the chops over hot charcoal or under a broiler for 3 to 5 minutes per side, until done. While the chops are cooking, pour the reserved marinade into a medium saucepan, stir in the sugar, bring to a boil and boil until reduced by half. The longer you reduce the marinade, the thicker and more intense the flavor will become. Serve the sauce in a sauceboat on the side to be poured over the lamb chops. Also this marinade is great on pork or chicken. Serves 6.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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