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.
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.
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