Rosemary Honey Garlic Dijon Lamb Chops with Balsamic Glaze

You're going to be CRAZY for this lamb once you try this recipe! Let the oven do the hard work.
Yields 3-4 servings
INGREDIENTS:
1 rack of lamb, approximately 2 lbs
1 tsp kosher salt
1/2 tsp black pepper
3 tbsp olive oil
3 cloves of garlic, minced
2 tbsp, finely chopped rosemary
2 tbsp dijon mustard
2 tsp honey
1 cup balsamic vinegar
INSTRUCTIONS:
1. Trim excess fat and silver skin from the lamb rack or ask your butcher to do it for you. Season both sides of the lamb with kosher salt and pepper.
2. Stir to combine the olive oil, garlic, rosemary, dijon mustard and honey in a small bowl. Spread all over the front and back of lamb rack. Set aside while preparing the balsamic glaze. Preheat the oven to 450 degrees.
3. Simmer the balsamic vinegar on medium heat in a sauce pan until reduced to the point it sticks to the back of a spoon. It should take approximately 15-20 minutes and you should end up with about a 1/4 cup of finished glaze.
4. Bake the lamb on the center oven rack for approximately 15 minutes until you reach an internal temperature of 115-120 degrees for medium rare with a meat thermometer inserted into the center of the rack, this will allow for carry over cooking of an additional 5-10 degrees. Adjust your cooking time according to the size of your lamb rack, mine was 2 lbs.
5. Cover the lamb with foil and rest for ten minutes. Slice between the rib bones to serve and top with a drizzle of balsamic glaze. Combine with your favorite sides for dinner. I made oven roasted lemon parmesan dutch potatoes and steamed baby carrots with honey dill butter. This can make a great appetizer as well if you use a smaller rack of lamb.
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[@edward2448]

Fabulous 🐑

[@SavoryThymes]

Thank you 😁

[@sandorbodo8953]

- S U P E R -

[@SavoryThymes]

Thank you!

[@sandorbodo8953]

SUPER ...

[@SavoryThymes]

Thanks!