Introduction
These lamb chops are elegantly simple, with a bold balsamic reduction that adds a hint of sweetness and tang, balancing the rich flavor of the meat. By using the Arteflame grill, you’ll achieve a perfect sear, then finish with a delicious balsamic sauce that elevates the dish to gourmet status.
Ingredients
- 6 lamb chops, about 1 inch thick
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (for searing)
- 1/2 cup balsamic vinegar
- 1 tablespoon honey or brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- Fresh rosemary sprigs for garnish
Instructions
Step 1: Prepare the Arteflame Grill
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Light the Arteflame grill by placing three oil-soaked paper napkins in the firebox, stacking firewood over the top, and igniting. Allow about 20 minutes for the grill to heat up until the center grate is over 1,000°F.
Step 2: Season and Sear the Lamb Chops
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Season the lamb chops with salt and pepper on both sides, pressing the seasoning into the meat.
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Sear the lamb chops directly on the center grill grate for 1-2 minutes per side to lock in juices and achieve a golden-brown crust.
Step 3: Move to the Flat Griddle and Prepare the Reduction
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Transfer the lamb chops to the flat cooktop griddle to finish cooking. Cook until they reach your preferred doneness, aiming for an internal temperature of 130°F for medium-rare (remove from heat at 115°F).
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Start the balsamic reduction on the flat cooktop by pouring the balsamic vinegar into a small area of the griddle. Add the honey or brown sugar and the minced garlic. Stir gently, letting the mixture simmer and reduce until it thickens to a syrup-like consistency, about 3-4 minutes.
Step 4: Finish with Rosemary
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Add fresh rosemary to the balsamic reduction during the last minute of cooking, allowing it to infuse its aroma into the sauce.
Step 5: Serve and Enjoy
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Plate the lamb chops and drizzle the balsamic reduction generously over each chop. Garnish with fresh rosemary sprigs and serve hot.
Tips
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Reduction consistency: Keep an eye on the reduction, as it thickens quickly. Remove it from the grill when it coats the back of a spoon.
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Resting time: Let the lamb chops rest for 5 minutes after grilling for maximum juiciness.
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Adjust sweetness: You can add more or less honey depending on how sweet you like your balsamic glaze.
Variations
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Maple Balsamic Glaze: Swap honey with maple syrup for a richer sweetness.
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Garlic-Herb Reduction: Add fresh thyme and minced garlic for a more savory balsamic glaze.
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Orange-Balsamic Reduction: Add a splash of fresh orange juice to the balsamic for a hint of citrus.
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Shallot Balsamic Glaze: Sauté finely chopped shallots in the reduction for a subtle sweetness and depth.
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Red Wine-Balsamic Reduction: Add a splash of red wine to the balsamic for added richness.
Pairing Suggestions
This dish pairs beautifully with:
- Roasted or mashed potatoes
- Grilled asparagus or Brussels sprouts
- A side of wild rice or couscous
- A glass of Syrah or Pinot Noir
Conclusion
These lamb chops with balsamic reduction are perfect for an impressive meal with minimal effort. The Arteflame grill creates a beautiful crust on the lamb, while the balsamic reduction adds a depth of flavor that is sure to impress.