Balsamic Glazed Lamb Chops

Generously season lamb with salt and pepper. In a bowl, whisk together balsamic vinegar, orange juice, rosemary, garlic, shallots, mustard, and agave nectar. Pour marinade into a resealable bag and add lamb. Seal bag and refrigerate for a minimum of 2 hours.

Remove lamb from the refrigerator at least 15 minutes before cooking to take the chill off. Take lamb from marinade and strain the liquid into a small sauce pan. Bring the liquid to a boil and then reduce heat to low. Continue reducing until thickened, about 10-15 minutes.

Dry off the lamb to eliminate any excess moisture. Heat an ovenproof skillet (or grill pan) to medium high and add olive oil. Sear lamb on each side for 2-3 minutes until golden brown. Brush glaze on the chops and place in the oven at 400 degrees. Roast until the internal temperature reaches 145-150°F (for medium). Remove from the oven and let rest for 5 minutes. Plate lamb with an additional drizzle of the glaze. Serve with your choice of sides.