Grilling lamb chops is a quick and impressive dinner idea.  This recipe from Cooking Light magazine is certainly one that I will be making not only for us again, but for clients as well. A simple marinade made with orange zest, olive oil and fresh orange juice is placed on the lamb chops before they are grilled over high heat until perfectly tender and pink in the middle.  A quick reduction of balsamic vinegar later, the cooked chops are then served with the balsamic glaze; the sweetness of the orange zest and juice pairs beautifully with the tangy richness of the syrupy balsamic.

(To view this recipe, click on the following link: http://www.myrecipes.com/recipe/orange-balsamic-lamb-chops)

Tagged: balsamic vinegar, Cooking Light, grilled lamb chops, lamb, lamb chops, navel orange, orange, orange juice, orange zest, orange-balsamic lamb chops