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Best Grilled Lamb Chops with Rosemary Glaze

Glazed Grilled Lamb Chops with Rosemary and Potatoes

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4

Ingredients
  

  • 8 lamb rib chops 1-inch thick
  • 2 tbsp olive oil Divided use
  • 3 cloves garlic Minced
  • 1 tbsp fresh rosemary Finely chopped
  • 1/4 cup balsamic vinegar
  • 2 tbsp honey
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lb baby yellow potatoes Halved

Instructions
 

  • In a small bowl, whisk together the balsamic vinegar, honey, minced garlic, chopped rosemary, salt, and black pepper to create the glaze.
  • Place the lamb chops in a shallow dish and pour half of the glaze over them. Let marinate for at least 30 minutes at room temperature. Reserve the remaining glaze for brushing.
  • Toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for 20 minutes, or until tender and golden brown.
  • Preheat the grill to medium-high heat (about 400°F to 450°F). Lightly oil the grill grates using the remaining olive oil.
  • Place the marinated lamb chops on the grill. Cook for 3 to 4 minutes per side for a medium-rare finish, brushing the chops with the reserved glaze during the last minute of cooking.
  • Remove the lamb chops from the grill, tent loosely with aluminum foil, and let rest for 5 minutes before serving alongside the roasted potatoes.