The first layer of flavor for these luscious grilled lamb chops comes from a simple marinade made with olive oil, minced garlic and fresh thyme. Next comes another layer of sweet yet tangy flavor made with a combination of fig preserves and balsamic vinegar; grilled to medium on a charcoal grill and served with another shmear of the glaze, these lamb chops are irresistibly tasty.
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Grilled Lamb Chops with Fig-Balsamic Glaze
Ingredients:
- ¾ cup fig preserves
- 2 Tablespoons balsamic vinegar
- 4-5 lamb rib chops
- Salt and pepper
- 1 large garlic clove, minced
- Olive oil
- 1 Tablespoons fresh thyme leaves
Directions:
- In a small saucepan, combine the preserves and the balsamic vinegar; stir together over medium-low heat until smooth and warmed through. Reserve 1/3 of the glaze for after the chops have been grilled.
- To marinate the lamb chops, season them with a pinch of salt and pepper; divide the minced garlic and thyme amongst them. Drizzle each with 1 teaspoon of olive oil. Allow them to sit at room temp for 30 minutes while you heat your charcoal grill.
- Over direct heat, grill the lamb chops (brushing both sides with some of the glaze) for 3-4 minutes per side, flipping once. Serve the warm lamb chops with some of the reserved glaze poured over top.
Tagged: balsamic vinegar, charcoal grilled, fig preserve, fig-balsamic glaze, fresh thyme, garlic, grilled, grilled lamb chops, grilled meat, lamb, lamb chops, microgreens
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