Lamb Chops Recipe With Balsamic Juice

By | April 16, 2009

Balsamic-Glazed Lamb Chops Recipe

Ingredients:

4 lamb rib chops (about ¾ pound total), chopped into 1 inch thick pieces
¼ cup orange juice
½ tablespoon honey
1/8 cup balsamic vinegar
½ tablespoons reduced sodium soy sauce
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Cooking Method For Balsamic Chops

  1. Trim all the visible fat from the lamb chops. Season the chops with salt and freshly ground black pepper. Set a re-sealable plastic bag in a shallow dish and place the seasoned pork chops in the plastic bag.
  2. Stir together orange juice along with balsamic vinegar, reduced sodium soy sauce and honey. Pour this mixture over the lamb chops in the re-sealable plastic bag. Seal the bag and turn several times so as the mixture coats the chops evenly. Set the bag down again in the shallow dish and let the mixture marinate for 4 to 24 hours in the refrigerator. Turn the bag occasionally every 4 to 5 hours.
  3. Remove the bag from the refrigerator and drain the lamb pieces. Keep the marinade aside.
  4. Transfer the marinade in a small saucepan and bring it to the boil over medium heat. After it boils reduce the heat and let the marinade simmer on low heat for about 10 minutes or until it is reduced to about 1/8 cup in volume. Set it aside for glazing.
  5. Place the drained lamb chops directly on a rack of an uncovered grill over medium coals. Cover and grill until the meat is tender. Turn the chops halfway and brush them with glaze on both sides. For medium to rare chops allow them to grill for about 12 to 14 minutes or till an instant read thermometer reads 145 degree Fahrenheit and for well done chops allow them to grill for about 15 to 17 minutes or till an instant read thermometer reads 160 degree Fahrenheit. Discard any remaining glaze. Serve the chops sizzling hot. This recipe makes 2 servings.

Health Tips:

  • This is a diabetes friendly recipe which provides about 160 calories, 15 gm proteins, 6 gm total fats and 10 gm carbohydrates per serving.
  • This recipe contains red meat and provides about 50 mg cholesterol per serving. Red meat consumption should be low in your diet as it is high in cholesterol and fats. The consumption of fat should be minimal in your diet as far as possible as its high consumption is related to many disease conditions. Thus choose extra lean cuts of meat   and make sure you trim away any visible fat.