Honey-Balsamic Lamb Chops

Whooooaaaaaaa okay it's been a while. Let's not even go there and just get straight to what we all love - FOOD!!

This is a special occasion recipe. It'll impress, I promise you and the best part? It's fast, easy and delicious. It's also a Giada recipe, and if you've been following this blog, you will know that I WORSHIP Giada. She is just, ugh, the most.

ANYway, let's get to it.

Ingredients:

1/3 cup balsamic vinegar
1 garlic clove
2 tablespoons honey
1/2 cup packed fresh parsley leaves
3/4 cup canola or vegetable oil
Salt and fresh ground black pepper
8 small lamb chops (I bought a rack from Marcello's meats)
2 tablespoons olive oil
1/2 tablespoon chopped fresh rosemary leaves

I would start this recipe by making your sauce first. It can hang out while you're cooking the lamb chops and since those don't take long to cook you might want to pay attention to one thing at a time when it comes to these. Start by combining the balsamic vinegar, garlic, honey and parsley in a food processor. Pulse until well blended. Turn the machine on to low, then slowly pour in the vegetable oil into the top of the machine, thusly...

Ugh, sorry about the horrible lighting. But I'm sure you get the idea. Anyway, pour in the oil with the machine running until the mixture is smooth and forms a thick sauce. Add salt and pepper to taste and set aside.

Okay, now for the lamb chops. Place them on a plate and season each side with salt, pepper, a drizzle of olive oil and fresh chopped rosemary.

Preheat a grill pan on medium-high heat and make sure it's nice and hot before you add the lamb chops. Also, lamb chops should be cooked to about medium-rare. They're small and dry out fast. Plus anything over medium is blasphemy anyway, sooooooo....
Cook the lamb chops on each side for 2-3 minutes.

Once lamb chops are done, arrange on a plate and spoon some of the sauce over top.

LOOK AT THOSE!! Shit. So good. Feel free to go crazy with the sauce. I won't even judge you for it.

I served my lamb chops with Parmesan Basil Orzo (which I think I have blogged?) and Brussel Sprouts with Bacon. Fantastic.

Love you all! Thanks for your patience during my hiatus.

-Ash