Roasted Garlic Balsamic Glazed Lamb Loin Chops
These need to marinate in the refrigerator for at least an hour. The longer the better.
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Servings: 4 servings
- 8 lamb loin chops
- 1/4 cup roasted garlic
- 1 tbsp olive oil
- 3/4 cup balsamic vinegar
- 1/4 cup brown sugar
- 4 sprigs of fresh rosemary tied
- 2 birds eye chili peppers or 1/2 tsp red pepper flakes
- fresh cracked black pepper
Preheat oven to 350°F.
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.
Calories: 838kcal | Carbohydrates: 24g | Protein: 37g | Fat: 63g | Saturated Fat: 27g | Cholesterol: 167mg | Sodium: 142mg | Potassium: 589mg | Sugar: 20g | Vitamin C: 2.6mg | Calcium: 74mg | Iron: 4.2mg