location:
Columbia, SC
Today's Special
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This is a marvelous way to finish off grilled lamb or beef steak. The meat juices
combine with the olive oil and balsamic vinegar to form a savory sauce.
Grilled Lamb Chops with Rosemary and Balsamic Vinegar
Serves: 4
Prep Time: 10 minutes Cook Time: 14 minutes Ingredients:
Canola oil for brushing the grill rack 1 clove garlic, minced 1 tablespoon finely minced fresh rosemary 1/2 tablespoon Dijon mustard 8(with fat cut off) loin lamb chops 2 tablespoons extra-virgin olive oil 2 teaspoons balsamic vinegar Fresh rosemary sprigs for garnish (optional) Directions: Light a grill and lightly oil the grill rack. In a small bowl, combine the garlic,
rosemary, and mustard. Brush over the lamb chops and set aside until the grill
is ready.
Grill the lamb chops for 5 to 7 minutes per side, turning once, for medium-rare.
Whisk together the olive oil and vinegar. Transfer the lamb chops to individual
serving plates and spoon 1 teaspoon of the oil-vinegar mixture over each chop.
Garnish each lamb chop with a rosemary sprig, if desired. Serve at once.
Nutrition Facts:
Per Serving: 300 calories, 23g total fat, 1g carbohydrate, 21g protein
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