Remember that time we retired our Vanilla Dark Balsamic? Big mistake! And that’s why we brought this customer favorite back to the shelves. We often lean on this rich, sweet balsamic for drizzling over berries or finishing off a trifle. But we love this balsamic for savory dishes, too. Perfect for flank steak or big, bone-in pork chops. It’s also in perfect company with lamb and rosemary. This dish is a definite show stopper. Fire up the grill, grab a bottle of Vanilla Balsamic and get ready for a memorable meal!
Time: 45 min
Serves 2Rating
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Loading...| 4 double cut lamb chops | |
| 4 cloves garlic | |
| 2 Tbl fresh rosemary leaves | |
| Rosemary Sea Salt | |
| Rosemary Extra Virgin Olive Oil | |
| 1/2 cup Vanilla Balsamic |
| 1. | Set a pot over medium-low heat. Add in the balsamic and reduce by 50%. Set aside and keep warm. |
| 2. | Using a mortar and pestle or mini chopper, make a paste with the garlic, rosemary and Rosemary Extra Virgin Olive Oil. Use enough oil to make a spreadable mixture to coat all sides of the chops. Marinate the chops for at least 30 minutes. Overnight is best. Remove from the fridge 30 mins before cooking to take off the chill. |
| 3. | When ready to grill the chops, preheat a grill pan or outdoor grill over medium-high heat. |
| 4. | Drizzle the chops with additional oil and sear no one side for about 2 minutes. Lift and rotate 45 degrees to achieve crosshatch grill marks. Sear for an additional 2 minutes in this position. |
| 5. | Lift and turn the chops. Lower the heat or move to a cooler section of the grill. Cook to an internal temp of 140°F. In the last few minutes of cooking, brush the chops with the reduced Vanilla Balsamic Vinegar. Finish with flaky salt and serve. |
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