If you like lamb, there's hardly a cut more appetizing than the rib chops. Small, delicate, and tender, these tasty chops turn a cookout into an elegant dinner. And they're ready in two minutes.
Balsamic Reduction
Lamb rib chops have a lighter, milder taste than the gamier leg of lamb, ground lamb, or even loin chops. A sprinkle of salt and pepper is all the seasoning you need, but if you want to add an extra layer of flavor, keep it simple and to a minimum. An easy balsamic reduction is the perfect accompaniment to lamb, and a light drizzle does the trick for each serving.
This balsamic reduction has only one ingredient: balsamic vinegar. Its rich, sweet flavor has only a slight vinegary tang that mellows after cooking. As the vinegar simmers, it reduces to a syrupy consistency, making a velvety sauce for the tender chops.
Grilled Lamb Chops with Balsamic Reduction and Sautéed Vegetables
(serves 2, easily doubled)
Ingredients
For the Lamb Chops and Balsamic Reduction
Although rib chops are small, their rich, meaty taste makes them heartier than they look. Usually 3 chops will satisfy 1 person.
- 1/4 cup balsamic vinegar
- 6 lamb rib chops, trimmed
- olive oil, for marinating
- sea salt
- freshly ground black pepper
For the Vegetables
Julienning the vegetables ensures that they will all cook at the same time—fast.
- 1 tbsp olive oil
- 1/3 lb asparagus, julienned
- 1 medium carrot, peeled and julienned
- 1 very small zucchini, julienned
- sea salt
- freshly ground black pepper
Preparation
For the Lamb Chops and Balsamic Reduction
- Prepare a grill for high heat.
- Place the balsamic vinegar in a small saucepan and bring to a simmer over medium heat.
- Reduce heat to medium-low and continue a slight simmer until the vinegar has reduced to half and has a syrupy consistency, about 10 minutes.
- Lightly rub the lamb chops with a little olive oil and sprinkle with salt and pepper.
- Grill 1 minute on each side for medium-rare. (Keep an eye on them—they'll overcook quickly.)
- Remove to a cutting board and let rest about 3 minutes before serving.
For the Vegetables
- Heat a small skillet over medium-high heat and add the olive oil.
- Add all the vegetables and shake or stir well to combine. Season with salt and pepper.
- Sauté the vegetables until they are crisp-tender, about 3 minutes.
- Divide the vegetables between 2 plates and place 3 lamb chops alongside. Drizzle the chops with balsamic reduction and serve.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
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