delish lamb chops with a balsamic viniagrette reduction

i’ve been watching a LOT of kitchen nightmares.  gordon ramsay is harsh, but seems to know how to motivate people.  he’s kind with some, in-your-face with others, yet encouraging throughout the show.

anyway….all that being said, watching the show has sparked some inspiration for new recipes!

i picked up some lamb chops at my favorite…costco.  did you know they offer some of the freshest meats b/c they have such large distribution that they get the meat direct most of the time?

so, here i am in my finest flannel PJs and cooking ‘stache.

don’t be fooled by this ‘stache. i’m just prepping for movember

ok, here’s the recipe.  turned out pretty snazzy for a first go-around!

• 1 rack o’ lamb
• salt & pepper
• 1 c. balsamic vinegar
• 2 Tb. olive oil
• 2 garlic cloves (smashed – hiya!) or several stalks of garlic stems (finely diced)
• 2 Tb. brown sugar, though honey would prob be better!
• 3-4   4″ stalks of rosemary, finely diced

1. Set oven to broil.
2. Place lamb rack on cookie sheet with sides.  There will be grease when it’s done cooking.  Brush on some olive oil and season with salt & pepper.
3. While chops are broiling (5 minutes on each side for medium rare), combine the balsamic vinegar, rosemary, garlic cloves, and brown sugar in a small saucepan and simmer.  Stir occasionally until sauce thickens.  Pull out the garlic if you used smashed cloves (unless you want someone to potentially bite into it!  Mwuhahahaa….)
4. Pull chops out and let sit for 5 minutes.  The meat will continue to cook in its own juices.
5. Plate up the chops and drizzle the sauce over it.

I served this with baked yams and green beans.  Kids enjoyed it.  Hubby enjoyed it.  Will probably try it with honey next time to get a sweeter flavor, but overall, an easy dish that seems worthy of a mustached chef!