Balsamic Drizzled Lamb Chop-A Thanksgiving Appetizer

Oh, Thanksgiving, how I adore thee. In all your glutinous wonder. If there’s ever a time for a dietary splurge, gobbling up the succulent bounty of hearty holiday goods around the feast day table with your nearest and dearest is where it’s at.

One thing I freaking love about cooking is some of the most delicious dishes are the simplest to make. Like this dang fine plate of balsamic drizzled lamb chops. Yes; it’s OK to drool. 🤤 These lamb chops pack a delightful, succulent bite in three easy steps—marinate, sear, drizzle, done. In less than 25 minutes. Perhaps the most critically important piece of this lamb chop puzzle: the cast iron grill pan! It can be substituted for a cast iron sauté pan, but I personally like the look of those charred lines. I mean, one must first eat with the eyes. You’ll want to make sure you can get this pan reeeeal hot to yield the most flavorful, meaty results.

When prepping individual lamb chops, I recommend keeping an even thickness for each chop to cook evenly, whether that yields one or two ribs-in per chop. Give those choppies a good, hot, smoky sear and your guests are sure to be gobblin’ at the bit for more.

Balsamic Drizzled Lamb Chops Thanksgiving Appetizer Yields six servings

6 lamb chops, cut evenly with one or two ribs-in 2 shallots 6 garlic cloves ¾ cup balsamic vinegar 4 tbsp. evoo 3-4 tbsp. butter 2 tsp. seaweed salt 1 tsp. white pepper 1 ½ tsp. dried parsley ½ cup fresh parsley, coarsely chopped

DIRECTIONS

Cut the lamb rib roast into six individual chops. Season generously with seaweed salt, garlic, dried parsley, evoo and thoroughly rub the marinade all over each chop. Get it all up in there real good.

On high heat in a cast iron grill pan, sear skin side down for three minutes. For medium-rare, flip and cook each side for three minutes. For a medium-well, cook each side for four to five minutes. Remove from heat and let rest under loose foil for an additional five minutes.

While lamb chops are cooking, set a small sauce pan on medium heat. Add evoo and shallots, cooking until translucent for about three minutes. Add balsamic vinegar, seaweed salt, white pepper and bring to a boil. Reduce heat to medium-low and simmer until vinegar reduces into bubbly, thick and drizzly sauce, reducing about ¾ of the way. Remove from heat and add butter. Stir until fully combined.

Place rested lamb chops on a serving platter. Drizzle the balsamic reduction over each chop with a spoon, making swaying motions back and forth for a good visual appeal. Sprinkle the chops with fresh, coarsely chopped parsley and serve hot and (as my grandmother says) straightaway!!

Buon appetito!!