It’s another Giada recipe day! Little Chef A likes pork chops. She found this recipe in her cookbook she received for Christmas, Giada at Home: Family Recipes from Italy and California. We have never tried lamb chops, but decided we could switch out the protein and it would still work.
She did learn how to pulse with the pulse button today. It took two Little Chefs to pour the oil into a measuring cup. Three hands had to hold the measuring cup. When it was blended she poured in the vegetable oil while it was running.
We forgot to add the salt and pepper while it was in the food processor, so she added it to the bowl and stirred it around a bit.
The pork chops were covered with olive oil. The recipe says drizzle, but she didn’t quite understand how to do that so we ended up with a pool of oil on each one! She did a great job sprinkling with rosemary. She is learning if she can see what she is sprinkling on she is able to do it more evenly.
After it was grilled she spooned sauce over each one then took the first bite. “Yum, I love it. This is so good” Little Chef A said after each bite. Little Chef A said, “Something is sour.” We tried to explain she was tasting the balsamic vinegar and it does have a different taste but it is still good. We ate this with some herb rice. Half way though we discovered we loved this sauce on top of the rice as well. This recipe, is a keeper. We all loved it, but especially the sauce. We will probably try just the sauce on other proteins as well as rice!
Honey-Balsamic Lamb Chops
4 to 6 servings
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste. Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary. Grill the lamb chops for 2 to 3 minutes each side until medium-rare. Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side.