Best 3 Balsamic Marinated Lamb Chops Recipes

Indulge in a culinary journey with our balsamic marinated lamb chops, a tantalizing dish that elevates your taste buds to new heights. Marinated in a symphony of balsamic vinegar, aromatic herbs, and zesty spices, these succulent lamb chops are grilled to perfection, delivering a symphony of flavors in every bite. Accompany your chops with a medley of delightful side dishes, including roasted vegetables, creamy polenta, and a refreshing salad, each carefully crafted to complement the richness of the lamb. This article offers a comprehensive guide to preparing this delectable dish, ensuring an unforgettable dining experience.

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GRILLED MARINATED LAMB CHOPS WITH BALSAMIC CHERRY TOMATOES

Grilled Marinated Lamb Chops with Balsamic Cherry Tomatoes image

Categories Lamb Tomato Low Fat Backyard BBQ Dinner Summer Healthy Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons honey
2 tablespoons red-wine vinegar
2 garlic cloves, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
8 rib lamb chops (1 1/2 lb total), bones frenched and all fat trimmed
1 1/2 lb cherry tomatoes (preferably on the vine)
1 1/2 tablespoons balsamic vinegar
Accompaniment: barley with toasted cumin and mint
Special Equipment
a 12- by 8- by 2-inch disposable aluminum roasting pan

Steps:

Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag. Add lamb, then seal bag, pressing out excess air and turning to distribute marinade. Marinate lamb, chilled, turning occasionally, 1 hour. Bring lamb to room temperature.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
Remove lamb from marinade, reserving marinade. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare. Transfer to a platter and keep warm, covered.
Cook tomatoes (still on vine, if using) in disposable roasting pan, covered with grill lid, carefully turning, until softened and just beginning to split, about 8 minutes. Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes. Remove from grill.
Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.
Drizzle lamb with marinade and serve with tomatoes.

MARINATED BALSAMIC LAMB CHOPS

Marinated Balsamic Lamb Chops image

Balsamic marinated lamb chops with a balsamic reduction sauce.

Provided by Scott

Categories Meat and Poultry Recipes Lamb Chops

Time 8h30m

Yield 2

Number Of Ingredients 6

Ingredients

2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons chopped fresh mint
2 lamb shoulder blade chops
3 leaves mint

Steps:

Whisk balsamic vinegar, olive oil, and soy sauce together in a bowl; stir in chopped mint. Add lamb chops and toss to evenly coat. Cover with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place lamb chops on the grill, reserving marinade in the bowl. Cook lamb chops, flipping once, until slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Place onto a serving plate.
Pour reserved marinade into a small saucepan; bring to a boil. Reduce heat to low. Simmer until marinade is reduced by half, about 10 minutes. Drizzle over lamb chops; garnish with mint leaves.

Nutrition Facts : Calories 315.1 calories, Carbohydrate 3.6 g, Cholesterol 56 mg, Fat 26.5 g, Fiber 0.1 g, Protein 15.2 g, SaturatedFat 7.4 g, Sodium 949.2 mg, Sugar 2.5 g

BALSAMIC-MARINATED LAMB CHOPS

BALSAMIC-MARINATED LAMB CHOPS image

Categories Lamb

Yield 6 servings

Number Of Ingredients 8

Ingredients

1/2 cup balsamic vinegar
3 large garlic cloves, coarsely chopped
3 large shallots, coarsely chopped
3/4 tsp. dried thyme
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
6 - 1 1/2-inch thick loin lamb chops
vegetable oil for brushing the chops

Steps:

In a bowl, whisk together the vinegar, the garlic, the shallots, the thyme, the salt, and the pepper. In a sturdy, sealable large plastic bag combine the chops and the marinade, seal the bag, forcing out as much air as possible,andlet the chops marinate, chilled, turning them several times, for at least 8 hours or overnight. Drain the chops, pat them dry with paper towels, and let them rest at room temperature. Brush the chops with oil and grill them on a well-oiled rack set 5-6 inches over glowing coals for 8 minutes on each side for medium-rare meat, or until they are just springy to the touch. Transfer the chops to the platter andlet them stand 5 minutes.

Tips:

Choose high-quality lamb chops for the best flavor and tenderness.
Marinate the lamb chops in the balsamic vinegar mixture for at least 30 minutes, or up to overnight, to allow the flavors to penetrate the meat.
Cook the lamb chops over medium-high heat to quickly sear the outside and prevent them from becoming overcooked.
Use a meat thermometer to ensure that the lamb chops are cooked to your desired doneness.
Let the lamb chops rest for a few minutes before serving to allow the juices to redistribute throughout the meat.

Conclusion:

Balsamic marinated lamb chops are a delicious and elegant dish that is perfect for a special occasion. The marinade tenderizes the lamb and infuses it with flavor, while the quick cooking time ensures that the chops remain juicy and succulent. Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.