Last week I visited Glen Brunkow’s Farm to learn all about his lamb operation! This “On the Farm” tour was on behalf of Kansas Living, and I’ll be doing many more this year.I love learning about agriculture all over Kansas, but all of that lamb talk got me in the mood for a delicious lamb chop dinner… just in time for Valentine’s Day!
I paired my lamb with a rustic, Pearled Sorghum over Roasted Butternut Squash and Chickpeas! It was delish. You can watch the making of this entire meal in thirty minutes on the video below, or at this Facebook Link.
Giada’s Honey-Balsamic Lamp Chops
Recipe by Giada DeLaurentiis, Food Network… slight modifications made by me!
1/3 cup good balsamic vinegar
1 garlic clove
2 tablespoons honey
1/2 cup vegetable or canola oil
Kosher salt and freshly ground black pepper
8 small lamb chops
2 tablespoons olive oil
1/2 tablespoon chopped fresh rosemary leaves
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.
Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary. Grill the lamb chops for 2 to 3 minutes each side until medium-rare.
Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side
Serve with Roasted Butternut Squash with Pearled Sorghum and Chickpeas!
Let’s Get You Cookin’,
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