8 lamb chops
1 tablespoon chopped garlic
1/8 cup olive oil
2 drops Rosemary Essential Oil
1 teaspoon season salt
1/4 teaspoons black pepper
1/2 cup balsamic vinegar
1 teaspoon honey
Place the lamb chops in a large dish. Whisk together the garlic, oils, salt, pepper, and vinegar. Pour over the lamb chops. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight, turning at least once.
Just before serving, remove the chops from the marinade, reserving the marinade separately. Cook the chops over hot charcoal or under a broiler for 3-5 minutes per side, until done to your liking. If they are thick, you may have to cook longer. Make sure you let them rest before serving.
While the chops are cooking. Pour the reserved marinade into a medium saucepan, stir in the honey, bring to a boil and reduce by half. The longer your reduce the marinade, the thicker and more intensely flavored it will become. Serve on the side to be poured over the lamb chops.
I served them with asparagus and sweet potato latkes (recipe listed under Potatoes.)
1 tablespoon chopped garlic
1/8 cup olive oil
2 drops Rosemary Essential Oil
1 teaspoon season salt
1/4 teaspoons black pepper
1/2 cup balsamic vinegar
1 teaspoon honey
Place the lamb chops in a large dish. Whisk together the garlic, oils, salt, pepper, and vinegar. Pour over the lamb chops. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight, turning at least once.
Just before serving, remove the chops from the marinade, reserving the marinade separately. Cook the chops over hot charcoal or under a broiler for 3-5 minutes per side, until done to your liking. If they are thick, you may have to cook longer. Make sure you let them rest before serving.
While the chops are cooking. Pour the reserved marinade into a medium saucepan, stir in the honey, bring to a boil and reduce by half. The longer your reduce the marinade, the thicker and more intensely flavored it will become. Serve on the side to be poured over the lamb chops.
I served them with asparagus and sweet potato latkes (recipe listed under Potatoes.)
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