Balsamic Honey Glazed Lamb Chops

Ingredients

• ⅓ cups Balsamic Vinegar
• 1 clove Garlic
• 2 Tablespoons Dijon Mustard
• 1-½ Tablespoon Fresh Rosemary, Finely Chopped
• 2 Tablespoons Honey
• ¾ cups Canola Oil
• 2 pounds Lamb Chops

Preparation Instructions

In a medium glass bowl, combine vinegar, garlic, dijon, rosemary and honey and whisk together. Slowly pour in oil while whisking vigorously to create a thick mixture. Pour marinade into a resealable bag and add lamb. Marinate in refrigerator for about 2 hours. If you are using shoulder chops, it is important to marinate for the whole 2 hours in order to make the meat tender.

Remove from refrigerator 15 minutes before cooking and preheat oven to 400ºF. Drain marinade into a saucepan and bring to a boil. Turn heat to low and reduce mixture for 15 minutes, or until thick.

Heat a cast iron skillet or other ovenproof skillet to high heat. Sear lamb about 2-3 minutes per side or until golden brown. Brush with reduced glaze and place skillet in oven. Roast until chops reach 145-150ºF. Remove and let rest for 5 minutes. Serve with glaze and roasted asparagus and mashed potatoes.