Balsamic-Glazed Lamb Chops with New Potatoes
This spring lamb recipe is suitable for two to four servings. It pairs well with the accompanying Chimichurri sauce. The lamb chops may be grilled, broiled, or pan-seared, offering versatility in preparation while maintaining excellent flavor.
Ingredients
- 4 lamb chops
- 2 garlic cloves thinly sliced
- 1 sprig of fresh rosemary
- Balsamic vinegar for glaze
- Salt and pepper
- 14 small new potatoes for two (add more for four people)
Instructions
- Using a sharp knife, make a few deep cuts into each chop at various locations. Insert garlic cloves into some of the cuts, and in others, place a few rosemary leaves.
- Brush the chops thoroughly with balsamic vinegar and season with salt and pepper.
- Broil or grill 4 to 6 inches from the heat until meat reaches desired doneness, 4-6 minutes on each side (internal temperature of 135 degrees for medium-rare, 140 for medium).
