What exactly is Balsamic vinegar? I learned from Dr. Knowledge at http://www.boston.com the following:
“Balsamic vinegar…is made from the juice of white Trebbiano grapes, the second most widely planted grape worldwide. Juice from Lambrusco grapes or other varieties may be mixed in, too. The juice, or “mosto,’’ is boiled down, or reduced, to make a thick syrup called “mosto cotto.’’ Then some strong, older balsamic vinegar — “mother of vinegar’’ — is added to ensure that the right microorganisms are present to turn sugar into alcohol and alcohol into acetic acid. The microorganisms then go to work slowly as the syrup is aged over at least 12 years in a series of successively smaller wooden barrels made of different woods, such as chestnut, acacia, cherry, oak, mulberry, and ash. Juniper wood can been used, as well.
Learn more about other vinegars here. So, there you have it. Now that you know what it is, try using balsamic vinegar as a glaze for these grilled lamb chops.
1 garlic clove
2 Tbsp. honey
3/4 cup vegetable or canola oil
Kosher salt and freshly ground black pepper
8 small lamb chops
2 Tbsp. olive oil
1/2 Tbsp. 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.
Food Mingle Blog Alternatives and Substitutions:
- I feel like this recipe is missing some citrus – perhaps a squeeze of fresh lemon or an accompaniment of a grapefruit wedge would do the trick.