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    Lamb with Chianti Vinaigrette View Edit

    Servings: Not specified

    Directions

    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. 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. Serve the lamb chops on a platter with a serving bowl of the Chianti vinaigrette alongside for drizzling over the meat.

    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

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 15 minutes Yield: 4 to 6 servings

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