Balsamic Maple Glazed Lamb Chops
A good dinner overall. The lamb chops look a little black in the picture but that is the balsamic vinegar glaze. It was pretty dark. I served it with corn and some fried up mushrooms and onion. I will definitely make this one again.
"I added s---aki mushrooms to the sauce and it was a great addition. The reduction went faster and the 'shrooms soaked up the flavor."- mrovick
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|1 tablespoonolive oil|
|3 poundsSweet potato; 3 large|
|8 Shallots; peeled and halved|
|1 tablespoonRosemary; fresh or|
|1/2 teaspoonRosemary; dried|
|1 teaspoonSalt; divided|
|2 cupsBalsamic vinegar|
|3 tablespoonsMaple syrup|
|1 teaspoonDijon mustard|
|1 inchOrange peel|
|16 Lamb chops; 2 1/2 to 3 oz. each|
Balsamic Maple Glazed Lamb Chops Preparation
Brush a large sheet of heavy-duty foil with oil. Arrange sweet potato slices, overlapping slighty, over center of foil. Sprinkle sweet potatoes with shallots, rosemary, 1/2 tsp salt and pepper. Fold over foil and seal and place package in or on barbecue. Cook for about 35 minutes, turning package once or twice. (Package can also be baked in a 400F/200C oven for about 35 minutes, or until tender.)
Meanwhile in a saucepan, combine vinegar, maple syrup, mustard, orange peel and remaining 1/2 tsp. salt. Bring to a boil, reduce heat and simmer uncovered, for 10 to 15 minutes, or until mixture is syrupy. You should have about 1 cup glaze. Discard orange peel. Reserve 1/4 cup glaze for garnish.
Pour 1/2 cup glaze over chops and rub in. Grill Lamb for 2 minutes. Brush with 1/4 cup glaze, turn and cook for 2 minutes longer for medium rare.
Drizzle plates with reserved glaze. serve chops on a bed of sweet potatoes.
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