Lamb with Chianti Vinaigrette (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I like the tanginess of the reduced wine with the lamb. Ingredients:
4 to 6 lamb rib or loin chops |
2 cups chianti (or other red wine) |
1 tablespoon honey |
1/4 cup extra-virgin olive oil |
1 tablespoon chopped fresh rosemary leaves |
1 teaspoon kosher salt, plus more for seasoning |
1 teaspoon freshly ground black pepper, plus more for seasoning |
Directions:
1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the lamb with salt and pepper. Grill until caramel-colored grill marks appear, and an instant-read meat thermometer registers 125 degrees F. for medium-rare, about 5 to 7 minutes per side, depending on thickness.
2. Meanwhile, place the wine in a medium saucepan over medium-high heat. Boil gently until reduced to 1 cup, about 15 minutes. Turn off the heat. Whisk in the honey until dissolved. Add the extra-virgin olive oil, rosemary, salt, and pepper. Whisk to combine.
3. Serve the lamb chops on a platter with a serving bowl of the Chianti vinaigrette alongside for drizzling over the meat.
4. I like the tanginess of the reduced wine with the lamb.
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