1.5 lbs rack of lamb
4 tbsp balsamic vinegar
3 tbsp Michele’s Honey Creme
3 tbsp vegetable or canola oil
2 tbsp olive oil
2 garlic cloves, minced
1 tbsp minced ginger
1 tbsp lemon zest
Kosher salt and freshly ground black pepper to taste
1 tablespoon chopped fresh rosemary leaves
Cut the rack of lamb into individual lamb chops.
Season with fresh rosemary, salt, and pepper to taste on both sides.
Let the lamb chops come to room temperature for at least 30 minutes.
To make the sauce for the glaze in a bowl combine balsamic vinegar, honey, vegetable oil, garlic, ginger, and lemon zest. Whisk to incorporate and emulsify.
Set a cast-iron skillet to medium-high heat, and add 2 tbsp of olive oil
Sear the lamb chops for about 3 to 4 minutes per side or until your desired doneness has been reached. For medium-rare, the internal temperature should be 135°F.
Pour most of the sauce into the skillet over the lamb chops and the sauce will caramelize quickly and it will turn into a dark and beautiful glaze.
Remove from the heat quickly and let them rest for 5 minutes.
Pour some of the reserved sauce over them and garnish with fresh parsley.