Lavender Balsamic Lamb Chops

Posted by Dana Driscoll on

 

Prep Time: 15 minutes

Inactive Prep: 2 hours

Cook Time: 5 minutes

Servings: 4-6

 

Ingredients

 1 cup Drizzle Tuscan Herb Olive Oil, plus more for pan

⅓ cup Drizzle Lavender Balsamic Vinegar

4 cloves garlic, sliced

2 tbsp. fresh rosemary, chopped

12 rib chops

Sea salt, to taste

Black pepper, freshly ground, to taste

Fresh rosemary sprig for garnish 

Prepare marinade by combining Drizzle Tuscan Herb Olive Oil, Drizzle Lavender Balsamic, garlic, and rosemary. Arrange rib chops in shallow baking dish. Pour marinade over chops, turning to coat well. Cover and refrigerate 2 hours, flipping once halfway through.

Allow chops to come to room temperature prior to grilling. Remove from marinade and discard all garlic slices to prevent burning. Season chops generously, both sides, with salt and pepper.

Heat grill pan over medium heat and season with 1 tablespoon Drizzle Tuscan Herb Olive Oil. Grill chops for 5 minutes total, turning once (for medium rare). Let chops rest on a platter, covered in foil until ready to serve. Garnish with a rosemary sprig for a wonderful presentation. Enjoy!

Note: If grilling, be sure to oil the grates to avoid sticking. Grill 2-3 minutes per side, depending upon your desired doneness.

 

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