Grilled Lamb Chops with Balsamic & Shallot Reduction, how I love thee! These show stopping babies literally melt in your mouth.
Several years ago, I learned how to make a version of these while helping to cater a charity event and have kept them on the home menu so-to-speak for two reasons. #1: My family absolutely loves them. #2: They are super simple to make for a working parent.
Picking a good quality balsamic vinegar is also the key to the reduction not being too over powering for this dish. Serve them with a little basil pesto or jalapeno jelly along side if you need that extra zing!
Grilled Lamb Chops with Balsamic & Shallot Reduction
Prepare lamb chops for the grill by slicing the rack of lamb into individual chops. Preheat your grill to about 350 degrees. Salt and Pepper both sides of the lamb chops. Arrange the chops evenly on the grill. Cook till desired doneness about 5-10 minutes, flipping every few minutes to cook both sides evenly.
Remove chops once done and allow to rest on a platter covered with aluminum foil until ready to serve.
Meanwhile, in a small saucepan on the stove, melt butter and sauté the shallot until translucent. Add balsamic vinegar to shallot and reduce, stirring regularly until about half the original volume. Remove from heat.
Allow about 2-3 lamb chops per person.
Keep in mind safe cooking times and temperatures for meats when grilling.