Rosemary Balsamic Lamb Chops


A spring favorite, this dish goes well with mashed potatoes and fresh peas, and can be served with reduced balsamic for a touch of sweetness.

Serves 4
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 3 garlic cloves, minced
• 1/2 tablespoon finely chopped fresh rosemary
• 8 1-inch-thick lamb chops

In a small bowl, whisk together oil, vinegar, garlic, and rosemary. Add salt and pepper to taste. Transfer to a plastic bag with the lamb chops. Refrigerate and marinate at least one hour, turning occasionally.

Turn on broiler. Remove chops from marinade and arrange on broiler pan. Broil for 5 minutes, then turn and broil for an additional 2-3 minutes for medium. Rest meat for 5 minutes and serve.