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Lamb Chops with Balsamic Sauce

Lamb Chops with Balsamic Sauce
Our balsamic finishing sauce transforms grilled lamb chops into a dish that's fit for company. Cut the racks between the bones to form individual chops, which cook quickly on a stovetop grill pan.

Ingredients:

  • 2 racks of lamb, each about 1 1/4 lb.
  • 2 Tbs. olive oil
  • Salt and freshly ground pepper, to taste
  • 1/3 cup balsamic finishing sauce

Directions:

Cut the racks of lamb into individual chops, each about 1/2 inch thick. Coat the chops on both sides with the olive oil and season with salt and pepper.

In a small saucepan over medium-low heat, warm the balsamic finishing sauce until just hot, 2 to 3 minutes. Remove from the heat and cover to keep warm.

Heat a grill pan over medium-high heat. Working in batches, arrange the chops on the pan (do not overcrowd) and cook until dark grill marks appear underneath, 2 to 3 minutes. Turn the chops over and cook for 2 to 3 minutes more, or until done to your liking. Brush the chops on both sides with some of the finishing sauce, transfer to a warmed platter and cover loosely with aluminum foil until all the chops are cooked.

Pour the remaining finishing sauce over the chops and serve immediately. Serves 4 to 6.
Williams-Sonoma Kitchen.