This recipe originates in Rome where one is enticed into the trattorias by the sweet savory fragrance and these tasty little chops are often picked with the hands and nibbled at while still hot. buon appetito!
Time 20 minutes preparation, 1-3 hours marinate, 15 mins cooking
2 lamb rib racks, cut into individual chops or double chops
3 tablespoons dijon mustard
1 tablespoon minced garlic
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup extra virgin olive oil
1/4 cup fresh basil roughly chopped
For the Taste #5 Twist
1 tablespoon Taste #5 Bomba! XXX paste ( optional )
1 teaspoon Taste #5 Umami Bomb Original paste ( optional )
For Balsamic Butter Sauce
1/4 cup balsamic vinegar
2 tablespoons butter
For the Chops
Place all mustard, garlic, balsamic, Bomba! XXX, Umami Bomb, salt, pepper, olive oil and basil in a blender on low until the marinade is creamy and emulsified.
Pour marinade and add the lamb chops into a sealable plastic bag. Shake the bag to ensure the chops are evenly coated. Refrigerate overnight or for at least an hour.
Preheat a grill or grill pan to very hot.
Shake excess marinade from the chops.
Grill 4 to 5 minutes per side or slightly longer if you prefer well done.
Plate chops and drizzle with the balsamic butter sauce.
For the Balsamic Butter Sauce
In a small saucepan, over medium heat, simmer the vinegar until reduced to a thick syrup, about 5 minutes. Cut butter into 2 pieces and add to the balsamic reduction one piece at a time. Whisk until all butter is incorporated and sauce is smooth.
This is recipe is the foundation of the easy and elegant dinner when paired with creamy polenta and a lemony arugula salad. Pour the hot polenta over a thin slice of gorgonzola cheese.
Make a simple lemon vinaigrette by combining a small minced shallot with 3 tablespoons olive oil, 1 tablespoon lemon juice, salt and pepper.