Lamb With Chianti Vinaigrette
4-6 lamb rib or loin chops
2 cups Chianti (or other red wine)
1 tablespoon honey
¼ cup extra-virgin olive oil
1 tablespoon chopped fresh rosemary leaves
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus
more for seasoning
Place a grill pan over medium high heat or preheat a gas or charcoal grill. Season the lamb with salt and pepper. Grill until caramel-colored grill marks appear, and an instant-read thermometer registers 125 degrees for medium-rare, about 5-7 minutes per side, depending on thickness.
Meanwhile, place the wine in a medium saucepan over medium-high heat. Boil gently until reduced to 1 cup, about 15 minutes. Turn off the heat. Whisk in the honey until dissolved. Add the extra-virgin olive oil, rosemary, salt, and pepper. Whisk to combine.
Serve the lamb chops drizzled with the Chianti vinaigrette. (Recipe courtesy Giada De Laurentiis)