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Grilled Lamb Chops with Balsamic-Honey Glaze & Green Pea-Mint Sauce

Balsamic-Honey Glaze
½ cup aged balsamic vinegar
¼ cup honey
Salt and freshly ground black pepper

Whisk together vinegar and honey in a small bowl and season with salt and pepper.

Fresh Pea-Mint Sauce
2 cups frozen peas, thawed
2 jalapeno chiles, roasted, peeled, seeded and chopped
3 tablespoons red wine vinegar
¼ cup lightly packed fresh mint leaves
1/3-1/2 cup olive oil
Salt and pepper
Honey, to taste

Place the peas, jalapeno, vinegar, mint and a few tablespoons of water in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified, season with salt and pepper and honey to taste. If the mixture is too thick to pour, thin with a little water.

Grilled Baby Lamb Chops
12 (3-ounces each) baby lamb chops, Frenched
2 tablespoons olive oil
Salt and freshly ground black pepper

1. Heat grill to high or grill pan over high heat on your stove. 
2. Brush chops on both sides with oil and season with salt and pepper. Place chops on the grill and cook for 3-4 minutes, or until golden brown and slightly charred. Turn over, brush with some of the balsamic-honey glaze and continue grilling for 1 minute longer for medium-rare doneness. Remove from the grill, brush with more of the glaze and let rest for 5 minutes. Spoon some of the sauce onto a large plate and top with 3 of the lamb chops. 

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