Grilled Spring Lamb Chops with Kentucky Rub and Balsamic Reduction
Heat Scale: Medium
Balsamic Reduction
  1. Start the grill or build a charcoal fire in the grill. Wash and dry the chops.
  2. In a bowl, mix together all the ingredients for the rub. Spread the rub evenly over the lamb chops on both sides.
  3. In a saucepan, combine all the ingredients for the balsamic reduction. Bring to a boil and reduce the heat to a simmer. Simmer for 10 minutes until the sauce thickens, stirring occasionally. Remove from the heat and remove the garlic and the rosemary.
  4. Grill the chops over a medium fire (150 degrees F. internal temperature for medium-rare). When almost done, brush the chops on both sides with the balsamic reduction. Heat each side of the chops, remove to a platter, and serve.
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