Best 3 Balsamic Marinated Lamb Chops Recipes

If you're a discerning foodie with a penchant for succulent and flavorful dishes, then balsamic marinated lamb chops should be at the top of your culinary bucket list. These tender and juicy morsels, when properly prepared, offer an exquisite symphony of tastes that will tantalize your taste buds and leave you craving for more. Whether you prefer a simple yet elegant preparation or a more elaborate dish bursting with a medley of herbs and spices, there's a balsamic marinated lamb chop recipe out there to suit your preferences.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED MARINATED LAMB CHOPS WITH BALSAMIC CHERRY TOMATOES

Grilled Marinated Lamb Chops with Balsamic Cherry Tomatoes image

Categories Lamb Tomato Low Fat Backyard BBQ Dinner Summer Healthy Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons honey
2 tablespoons red-wine vinegar
2 garlic cloves, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
8 rib lamb chops (1 1/2 lb total), bones frenched and all fat trimmed
1 1/2 lb cherry tomatoes (preferably on the vine)
1 1/2 tablespoons balsamic vinegar
Accompaniment: barley with toasted cumin and mint
Special Equipment
a 12- by 8- by 2-inch disposable aluminum roasting pan

Steps:

Stir together honey, vinegar, garlic, salt, and pepper and transfer to a sealable plastic bag. Add lamb, then seal bag, pressing out excess air and turning to distribute marinade. Marinate lamb, chilled, turning occasionally, 1 hour. Bring lamb to room temperature.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
Remove lamb from marinade, reserving marinade. When fire is medium-hot (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill lamb on lightly oiled grill rack, turning once, about 4 minutes total for medium-rare. Transfer to a platter and keep warm, covered.
Cook tomatoes (still on vine, if using) in disposable roasting pan, covered with grill lid, carefully turning, until softened and just beginning to split, about 8 minutes. Drizzle balsamic vinegar over tomatoes, turning to coat, then cook, uncovered, until vinegar is reduced by about half, about 2 minutes. Remove from grill.
Bring reserved marinade with any lamb juices accumulated on platter to a boil in a small heavy saucepan, covered.
Drizzle lamb with marinade and serve with tomatoes.

MARINATED BALSAMIC LAMB CHOPS

Marinated Balsamic Lamb Chops image

Balsamic marinated lamb chops with a balsamic reduction sauce.

Provided by Scott

Categories Meat and Poultry Recipes Lamb Chops

Time 8h30m

Yield 2

Number Of Ingredients 6

Ingredients

2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons chopped fresh mint
2 lamb shoulder blade chops
3 leaves mint

Steps:

Whisk balsamic vinegar, olive oil, and soy sauce together in a bowl; stir in chopped mint. Add lamb chops and toss to evenly coat. Cover with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place lamb chops on the grill, reserving marinade in the bowl. Cook lamb chops, flipping once, until slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Place onto a serving plate.
Pour reserved marinade into a small saucepan; bring to a boil. Reduce heat to low. Simmer until marinade is reduced by half, about 10 minutes. Drizzle over lamb chops; garnish with mint leaves.

Nutrition Facts : Calories 315.1 calories, Carbohydrate 3.6 g, Cholesterol 56 mg, Fat 26.5 g, Fiber 0.1 g, Protein 15.2 g, SaturatedFat 7.4 g, Sodium 949.2 mg, Sugar 2.5 g

BALSAMIC-MARINATED LAMB CHOPS

BALSAMIC-MARINATED LAMB CHOPS image

Categories Lamb

Yield 6 servings

Number Of Ingredients 8

Ingredients

1/2 cup balsamic vinegar
3 large garlic cloves, coarsely chopped
3 large shallots, coarsely chopped
3/4 tsp. dried thyme
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
6 - 1 1/2-inch thick loin lamb chops
vegetable oil for brushing the chops

Steps:

In a bowl, whisk together the vinegar, the garlic, the shallots, the thyme, the salt, and the pepper. In a sturdy, sealable large plastic bag combine the chops and the marinade, seal the bag, forcing out as much air as possible,andlet the chops marinate, chilled, turning them several times, for at least 8 hours or overnight. Drain the chops, pat them dry with paper towels, and let them rest at room temperature. Brush the chops with oil and grill them on a well-oiled rack set 5-6 inches over glowing coals for 8 minutes on each side for medium-rare meat, or until they are just springy to the touch. Transfer the chops to the platter andlet them stand 5 minutes.

Tips:

To ensure that your lamb chops are cooked evenly, use a meat thermometer to check the internal temperature. The ideal internal temperature for medium-rare lamb is 135 degrees Fahrenheit (57 degrees Celsius).
If you don't have a meat thermometer, you can cook the lamb chops until they are slightly pink in the center. This will also give you medium-rare lamb chops.
You can use any type of balsamic vinegar for this recipe, but a good quality balsamic vinegar will give you the best results.
If you don't have any fresh herbs, you can use 1 teaspoon of dried oregano or basil instead.
You can also add other vegetables to this recipe, such as zucchini, bell peppers, or onions.
If you are short on time, you can marinate the lamb chops for a shorter period of time. However, the longer you marinate them, the more flavorful they will be.

Conclusion:

Balsamic marinated lamb chops are a delicious and easy-to-make dish that is perfect for a special occasion. The lamb chops are marinated in a flavorful mixture of balsamic vinegar, olive oil, garlic, and herbs, then grilled to perfection. They can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.