Ingredients Jump to Instructions ↓

  1. 4 to 6 lamb rib or loin chops

  2. 2 cups Chianti (or other red wine)

  3. 1 tablespoon honey

  4. 1/4 cup extra-virgin olive oil

  5. 1 tablespoon chopped fresh rosemary leaves

  6. 1 teaspoon kosher salt , plus more for seasoning

  7. 1 teaspoon freshly ground black pepper, plus more for seasoning

Instructions Jump to Ingredients ↑

  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. 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. I like the tanginess of the reduced wine with the lamb.


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