Here’s an elegant, yet simple dinner. Elegant in flavor, elegant in presentation. Simple ingredients, simple preparation.
This was one of my first forays with our broiler. The broiler seems to work great for lamb, which needs a light hand when cooking—you don’t want to overdo it. But if you’re a hardcore griller year-round, or you want to give this a go in fairer weather, there’s no reason why grilling them wouldn’t taste amazing.
What else is there to say? Sauté some greens and pour some red wine, if you’re so inclined. It is good to eat the Paleo.
8 lamb rib chops (other chops will work too, if they’re not too thick)
salt and pepper
1/2 cup balsamic vinegar
4 garlic cloves, minced
3 Tbsp. rosemary, chopped
1) Set lamb chops in a dish and sprinkle salt and pepper all over both sides. Then pour balsamic vinegar over, being sure to coat all the chops. Let sit at room temp while you prep the other elements of your meal, up to an hour.
2) Preheat broiler. Rub chops with garlic and rosemary on both sides. Set chops on a broiler-friendly pan (no glass!) on a rack about 4-5 inches from flames. Turn over once during cooking, about 6 minutes total for medium-rare.
NOTES: The chard here was simply sautéed with garlic and onions, a lovely complement to the lamb.