Grilled Lamb Chops with Balsamic Reduction
Chef Ceaser is back in “da house”!
Here is a terrific recipe which is really for Shabbat but why not now?. I know that everyone is already (after only 2 days) is getting sick of matzo. Well here is a recipe that works with matzo. I think you will enjoy this. Try this!
6 Kosher Lamb Chops (1 inch thick)
1 tsp. dried Rosemary
A handful of fresh Basil, chopped
1 tsp. dried Thyme
2 tbs. Extra Virgin Olive Oil
4 cloves Garlic, crushed and minced
4 Shallots minced
½ cup aged Balsamic Vinegar
¾ cup Kosher Chicken Stock
Salt and freshly Ground Black Pepper to taste
In a bowl, mix together the rosemary, basil, thyme, garlic, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place the lamb into a large Ziplock bag. Marinate overnight.
About 2 hours before your ready to grill the lamb, remove from the refrigerator and allow them to come up to room temperature. Save the marinade.
Preheat the grill.
Directly over the fire sear the lamb chops for about 1 minute per side. Remove from the fire and using indirect heat continue to grill for about 15 minutes or until done.
In a large skillet add the marinade and add the shallots. Whisk in the vinegar and add in the chicken stock. Continue to cook and stir over medium-high heat for about 15 minutes, until the sauce has reduced by more then half. The sauce should be pretty thick. Pour over the lamb chops, and serve. Serve with a salad, vegetable, matzo and a potato.