Description
If you’re after tender, flavorful lamb chops with that gorgeous sticky balsamic finish — you’re in the right kitchen. These rosemary-balsamic lamb chops are my go-to when I want something quick but fancy-tasting.
Ingredients
Units
Scale
- 6 lamb chops
- 2 tablespoons fresh rosemary, chopped
- 1/2 cup balsamic vinegar
- 3 tablespoons sugar
- 2 tablespoons honey
- 1 tablespoon minced garlic
- 4 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 1 teaspoon barbecue spice
- Salt and black pepper, to taste
Instructions
- Pat 6 lamb chops dry and sprinkle both sides with barbecue spice, salt, and black pepper. Don’t skip this, as it gives the meat a nice crust later.
- In a bowl, mix ½ cup balsamic vinegar, 3 tablespoons sugar, 2 tablespoons honey, 1 tablespoon minced garlic, 4 tablespoons Worcestershire sauce, 2 tablespoons olive oil, and 2 tablespoons chopped fresh rosemary.
- Whisk it all together until the sugar dissolves.
- Pour the mixture over the lamb chops in a dish or zip-top bag.
- Make sure they’re all coated well, then pop them in the fridge for about 3 hours (overnight if you’ve got the time, even better).
- Heat your grill or a large pan until hot. Cook the chops on medium-high heat, about 3–4 minutes per side for medium, or longer if you like them more done. Don’t move them too soon; that sear is where the flavor lives.
- Brush some leftover marinade over the chops as they cook for extra glaze, then let them rest a few minutes before serving.
- That’s it! Juicy, glossy, rosemary-scented lamb chops that taste like you fussed way more than you actually did.
Notes
Created, Prepared, Tasted, and Tested by Denzel
