With a sharp knife slice the top portion of the head of each garlic bulb. Place the top back on the garlic bulb. Wrap the sliced garlic bulbs in aluminum foil, making a nice little package and place in a 8” round cake pan or baking sheet. Roast for 45 minutes. Remove from oven and allow to cool. When cooled squeeze the garlic from each top and bottom into a container and top with olive oil to seal. This gets sticky, but get every last drop and discard the garlic skins.
Using kitchen string tie the rosemary sprigs together. In a small sauce pan add the balsamic vinegar, sugar, rosemary, mashed roasted garlic, and trimmed birds eye chili or red pepper flakes flakes. Heat to boil, reduce heat and simmer until liquid reduced by half. You want a thick syrup consistency. Remove from heat, discard rosemary bundle and chilis. Allow to cool and pour over lamb loin chops. Turn meat over to coat on all sides, cover and refrigerate for at least an hour. The longer the better.
Get your grill to 450°F. Grill the chops 3 minutes on one side and 5 minutes on the other for medium. Baste with marinade as you grill.
<p>This recipe for Roasted Garlic Balsamic Glazed Lamb Loin Chops was created by and is the propery of Kevin O'Leary, owner of Kevin is Cooking LLC. https://keviniscooking.com/roasted-garlic-balsamic-glazed-lamb-loin-chops/ </p>