Balsamic-Marinated Lamb Chops

lamb chops

Father's Day, a holiday synonymous with grilling, is just around the corner. The image that comes to my mind is my dad having complete mastery over the grill with his grilling tools in hand. I'm sure this year there will be plenty of fathers wearing #1 Dad aprons standing by the grill ready to barbecue a number of different meats, hamburgers, and hot dogs. But how about taking over the reigns for dad this time around? Just tell him to relax and enjoy a beer while you grill up an impressive meal.

Lamb chops are perfect for grilling since the cut of meat is best prepared when seared on high heat. In this recipe, the lamb is marinated overnight in balsamic vinegar to give it that beautiful black crust once cooked. The vinegar also gives it a wonderful caramelized flavor. This recipe also works well for other meats too. And finally make sure to heat up the grill (or the pan) until it's sizzling hot. That's the key to perfectly seared meat. Go and fire up your grills for dad's day.

Balsamic-Marinated Lamb Chops

12 lamb rib chops, trimmed of excess fat
1/4 cup balsamic vinegar
1 teaspoon ground dried rosemary
4 garlic cloves, minced
coarse sea salt
freshly ground black pepper
olive oil

To a large resealable plastic bag, add the lamb chops, vinegar, rosemary, and garlic. Season with salt and pepper. Seal, place on a plate to capture any leaks, and refrigerate overnight for best results.

When ready to cook, remove the chops from the bag, scraping off any garlic. Discard the marinade.

Brush a very hot barbecue grill or grill pan with a paper towel moistened with olive oil. Sear the lamb for 2 to 3 minutes per side, depending on desired doneness.

Alternatively, to a very hot skillet, add a few tablespoons olive oil. Sear the lamb 2 to 3 minutes per side, depending on desired doneness.

Let the lamb chops rest for at least 5 minutes covered with aluminum foil before serving. Yield: 4 to 6 servings.