Balsamic Maple Glazed Lamb Chops
An exquisite dinner option featuring succulent lamb chops glazed in a flavorful balsamic maple sauce, accompanied by tender sweet potatoes, caramelized shallots, and a hint of rosemary.
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 8
grill
fry
lamb
main dish
dinner
spring
creamy
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/4 teaspoon pepper
- 1 teaspoon dijon mustard
- 1 tablespoon olive oil
- 3 tablespoons maple syrup
- 3 pounds sweet potato 3 large
- 8 shallots peeled and halved
- 1 tablespoon rosemary fresh or
- 1/2 teaspoon rosemary dried
- 1 teaspoon salt divided
- 2 cups balsamic vinegar
- 1 inch orange peel
- 16 lamb chops 2 1/2 to 3 oz. each
- Carbohydrate 46.4622410155184 g
- Cholesterol 313.11 mg
- Fat 35.2836574999198 g
- Fiber 5.49400468158082 g
- Protein 25.7152470311626 g
- Saturated Fat 17.467429468745 g
- Serving Size 1 1 Serving (382g)
- Sodium 205.0196171648 mg
- Sugar 40.9682363339376 g
- Trans Fat 3.79689903124638 g
- Calories 613 calories
Tonight, I bring you a dish fit for a special occasion: Balsamic Maple Glazed Lamb Chops. These tender and juicy lamb chops are coated in a flavorful glaze made with balsamic vinegar, maple syrup, and a hint of rosemary. They are served on a bed of sweet potatoes and caramelized shallots, creating a symphony of flavors that will tantalize your taste buds.
This dish is surprisingly easy to make, despite its elegant presentation. Simply brush the lamb chops with the glaze and grill them for a few minutes per side. While the lamb is cooking, roast the sweet potatoes and shallots in the oven until they are tender and caramelized. Spoon the remaining glaze over the chops and serve them on a bed of the sweet potatoes and shallots. Your guests will be impressed with this culinary masterpiece!
Step-by-step
- Brush a large sheet of heavy-duty foil with oil.
- Arrange sweet potato slices, overlapping slightly, over the center of the foil.
- Sprinkle sweet potatoes with shallots, rosemary, 1/2 tsp salt, and pepper.
- Fold over foil and seal and place the package in or on the barbecue.
- Cook for about 35 minutes, turning the package once or twice. (Package can also be baked in a 400F/200C oven for about 35 minutes, or until tender.)
- Meanwhile, in a saucepan, combine vinegar, maple syrup, mustard, orange peel, and remaining 1/2 tsp. salt.
- Bring to a boil, reduce heat, and simmer uncovered for 10 to 15 minutes, or until the mixture is syrupy. You should have about 1 cup of glaze. Discard orange peel.
- Reserve 1/4 cup of glaze for garnish.
- Pour 1/2 cup of glaze over the chops and rub in.
- Grill the lamb for 2 minutes.
- Brush with 1/4 cup glaze, turn and cook for 2 minutes longer for medium-rare.
- Drizzle plates with reserved glaze.
- Serve chops on a bed of sweet potatoes.
