Honey Balsamic Pan Seared Lamb Lollipops
This recipe is great for serving as an appetizer to a large group (just increase the number of lamb chops to your guest list) or as an entree for your Easter dinner. My husband loves lamb and loves having a dipping sauce for lamb chops, so I serve these with our Greek Dip.
- 4 lamb chops
- 2 tbsp EVOO
- 1/4 cup Honey Balsamic
- 1 tbsp Mustard (a grainy mustard works best. Try our Fig mustard to complement the sweetness of the honey balsamic)
- 1 clove of garlic, chopped
- 3 sprigs of fresh rosemary
- Freshly ground pepper
- Freshly ground sea salt
Salt and pepper both sides of the chops. In a small bowl whisk together the vinegar, mustard, and garlic.
Heat the olive oil in a pan (preferably cast iron) on high with your rosemary sprigs. Once pan is hot (lamb chops should sizzle when you put them on) place the lamb chops in the pan. Let the chops cook for about two minutes per side until the begin to form a crispy crust then add the vinegar mixture and reduce heat to low.
Continue to cook the chops, turning once or twice evenly coating them in the vinegar. Once the vinegar mixture has thickened, the chops should appear sticky.
Remove from the pan and allow to rest for 5 minutes before serving.
Garnish with additional rosemary (optional)