This was fabulous! I ended up searing the lamb chops for about 2 mins on each side in the skillet and then finished on indirect heat on the grill. I also threw some red onion, zucchini, and red pepper kabobs on the grill as well. I didn't have any shallots, so I finely chopped a TBLS of red onion and also a couple of mushrooms I had on hand. To address my concern of the sauce being too vinegary, I used 1 cup of broth instead of 3/4 cup and I thought it came out perfect. Like another suggested,I did add the broth before the vinegar. It took about 15-20 mins to reduce down. The sauce was rich and heavenly and worth the wait. This will be my go-to lamb chop recipe from now on! Thanks so much for submitting.
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This was fabulous! I ended up searing the lamb chops for about 2 mins on each side in the...