Grilled Spring Lamb Chops with Kentucky Rub and Basamic Reduction
Before advances in livestock husbandry made young lamb available all year long, it was especially popular in the spring, when the lambs 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.
8 spring lamb chops, thickly cut
For the Kentucky Lamb Rub:
2 teaspoons commercial chili powder
1 teaspoon ground allspice
1 tablespoon garlic powder
2 tablespoons ground black pepper
1/4 cup brown sugar
2 tablespoons dried onion
For the Balsamic Reduction:
1 cup balsamic vinegar
2 cloves garlic, cut in half
2 teaspoons brown sugar
2 sprigs fresh rosemary
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 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.