Grilled Balsamic & Rosemary Marinated Lamb Chops with Red Wine Reduction (GF)
Print RecipeServings: 4 servings
This marinade is very versatile, if you don't have hot honey you can substitute regular honey or even add a 1/4 tsp of red chili flakes to the regular honey. Fermented garlic may be hard to find in your area, substituting roasted garlic would add a different complexity to the recipe but would be a good substitution. Regular garlic works as well but could be overpowering.You can cut the garlic portion down to 1 tsp to balance the flavor if you like. This marinade works great on other cuts of lamb but would go great on pork cuts to be grilled as well.
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Marinade Ingredients
- 4 ea Lamb Chops (could use rack of lamb, sirloin chop or shoulder chop)
- 1 ea Shallot minced
- 2 tsp Fermented Garlic from Whistling Duck Farm and Store (roasted or fresh ok to substitute)
- 2 tbsp Rosemary minced
- 2 tsp Joey's Hot Sauce HOT HONEY (you can use regular honey or honey with some chili flakes as well) Joey’s hot honey blends nicely into the marinade and is not spicy in the finished marinade.
- 1 ½ tsp Dijon Mustard
- ⅔ cup Balsamic Vinegar
- ⅓ cup Olive Oil
- 1 tsp Kosher Salt
- 1 tsp 1 tsp Cracked Black Pepper
Red Wine Reduction Ingredients
- 1 ea Shallot minced
- 2 ea Garlic Cloves minced
- 1 tbsp Rosemary minced
- 1 cup Red Wine such as a cabernet
- 1 cup Beef Stock or Broth
- ¼ tsp Granulated Garlic
- ¼ tsp Granulated Onion
- ½ tsp Cracked Black Pepper
- Salt to taste
- Cornstarch as needed to thicken
Instructions
Making the Marinade & Grilling
- Combine all ingredients for the marinade in a bowl, except the olive oil and whisk to combine.
- Drizzle in the oil while whisking to emulsify the marinade.
- Marinate lamb chops for 3 to 12 hours. Pork tenderloin, pork chops, pork loin or even a steak would work great with the marinade.
- Remove from marinade, season with salt and pepper and grill over charcoal. The marinade infuses the meat and delivers a great subtle flavor. The charcoal gives a nice smokiness to the meat.
- Serve with a red wine reduction.
Making the Red Wine Reduction
- Over medium heat saute the minced shallot until translucent.
- Add the minced garlic and rosemary, saute until fragrant. Reduce heat if needed to avoid burning the garlic.
- Increase the heat to high and add the red wine and reduce by half to 2/3.
- Add the beef stock or broth and reduce by half.
- Once reduced, add the granulated garlic & onion plus the cracked black pepper.
- Salt as needed, if you are using a beef broth it may have enough salt added that you do not need to add salt. Remember you can always add more, you can't take it away.
- Thicken with cornstarch until sauce consistency. Or until the sauce coats the back of a spoon. Serve with some roasted potatoes, mashed potatoes or wild rice & some grilled vegetables. ENJOY!