Do you find you’re firing up the grill nightly this time of year? It’s one of the best things about summer – grilled everything! Well, here’s a quick, simple and delicious recipe is from longtime club member, Linda Gaylor. The woodsy flavor of rosemary is always just right for lamb and it’s serving double duty, here, by bringing out the hint of cedar in our fruit-forward, supple Estate Cab. What a pair!
6 lamb chops
Steak & chop grilling seasoning
3 sprigs of rosemary
1/2 cup balsamic vinegar
1 tablespoon brown sugar (packed)
1 sprig rosemary
1 clove garlic, crushed
Lightly season chops with your favorite seasoning mix. Press a small rosemary sprig into each chop. Grill to perfection. Remove from grill and keep warm.
In a small saucepan, mix the balsamic vinegar and brown sugar. Add the whole sprig of rosemary and the crushed clove of garlic. Bring the mixture to a boil (stir occasionally). Continue boiling for 5 to 8 minutes until the sauce is a medium thick syrup. Remove the rosemary and garlic and let cool. Mixture will thicken as it cools. Double recipe for more sauce.
Drizzle the reduction sauce over the chops and serve.