Balsamic Glazed Lamb Loin Chops

If you like sweet, heavenly balsamic glaze... this one will not disappoint. I was lucky enough to find a great deal on a package of lamb chops at my local Costco. I was so excited to make it (and eat it), that I forgot to take plated pictures! Here's all you need to make this fantastic meal:

Photo bypintrest

Photo byMaryann

Ingredients:

• 3 Tbl olive oil
• 8 lamb loin chops
• 2/3 cup brown sugar
• 1/3 cup balsamic vinegar
• 2 heads roasted garlic *
• 1/4 tsp cayenne pepper, optional
• salt and pepper

First, in a small to medium bowl, combine the brown sugar, balsamic vinegar, roasted garlic, and cayenne pepper. Whisk to combine well and set aside.

Next, heat up the oil in a cast iron pan over medium high heat. To ensure that the lamb chops sear and brown well, pat them dry, then season both sides with salt and pepper.

Sear chops in hot oil, ensuring that you sear each side (about 2 minutes each side). Turn heat down to medium, quickly whisk the brown sugar mixture again to loosen up any settled brown sugar or garlic, then pour into pan and over loin chops.

Continue to cook and baste with sauce, flipping chops over at least once to ensure an even cooking. Remove chops at your desired level of doneness. If sauce is still a bit too thin, you can kick up the heat and allow it to simmer to reduce a bit more. Serve sauce with chops and a side of baked or mashed potatoes. Garnish with freshly chopped parsly if desired.

Notes:

This recipe is moderately sweet. You are welcome to reduce the sugar to your liking.

Freshly minced garlic or garlic paste can also be used, but it will have a stronger garlic flavor profile, so you will need to adjust the measurements according to your taste preferece.

Roasted garlic can be made up to two weeks ahead of time.

To roast:

• first, peel off any loose, papery outer layers of the garlic bulb, but keep the skin on the individual cloves intact.
• Cut about 1/4 to 1/2 inch off the top of the garlic head to expose the tops of the cloves. Place the garlic head on a piece of aluminum foil, or in a small oven-safe dish.
• Drizzle the exposed cloves generously with olive oil, making sure it seeps into the cloves.
• Optionally, sprinkle a pinch of salt over the top for extra flavor.If using foil, wrap the garlic head tightly in the foil.Place the wrapped or covered garlic in the preheated oven.
• Roast for 40-60 minutes, or until the cloves are soft, golden brown, and fragrant. The time may vary depending on the size of the garlic head.Remove the garlic from the oven and let it cool slightly.
• Once cool enough to handle, squeeze the soft, roasted garlic out of the cloves. It should come out easily.