In most parts of the U.S., we can safely say spring grilling season is now open for business. To that end, we’ve got a nice Spicy Spring Grilling feature for you at Central, from which I boosted this lamb recipe.
Before advances in livestock husbandry made young lamb available all year long, it was especially popular in the spring, when the ewes were born. Still, spring lamb is particularly tender and non-gamy. I’m using a rub popular in Kentucky, where they barbecue the lamb. Finally, the balsamic reduction finishes the grilling.
Ingredients
- 8 spring lamb chops thickly cut
Kentucky Lamb Rub
- 2 tsp commericial chile powder
- 1 tsp ground allspice
- 1 tbsp garlic powder
- 2 tbsp ground black pepper
- 1/4 cup brown sugar
- 2 tbsp dried onion
Balsamic Reduction
- 1 cup balsamic vinegar
- 2 cloves garlic cut in half
- 2 tsp brown sugar
- 2 sprigs fresh rosemary
Servings: servings
Instructions
- Start the grill or build a charcoal fire in the grill. Wash and dry the chops.
- In a bowl, mix together all the ingredients for the rub. Spread the rub evenly over the lamb chops on both sides.
- In a saucepan, combine all the ingredients for the balsamic reduction. Bring to a boil and reduce the heat to a simmer. Simmer for 10 minutes until the sauce thickens, stirring occasionally. Remove from the heat and remove the garlic and the rosemary.
- Grill the chops over a medium fire (150 degrees F. internal temperature for medium-rare). When almost done, brush the chops on both sides with the balsamic reduction. Heat each side of the chops, remove to a platter, and serve.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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