2 racks lamb racks - (abt 1 1/4 lbs ra)
2 tablespoons olive oil
Salt
Freshly-ground black pepper
1/3 cup balsamic finishing sauce
Directions: one line for each direction. When saved the lines will be numbered.
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.
This recipe yields 4 to 6 servings.
Comments: 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.
Notes: Recipe from the Williams-Sonoma Kitchen
Nutrition Facts
Servings Per Recipe: 6
Amount Per Serving
Calories: 40
Calories from Fat 100.0%
Total Fat
5g
Cholesterol
0mg
Sodium
trace
Carbohydrate
0g
Dietary Fiber
0g
Protein
0g
Exchanges: 1 Fat.
Rating: ()
Added On: November 20, 2008
* Williams-Sonoma at http://www.williams-sonoma.com
