Lamb with Chianti Vinaigrette

• 4 to 6 lamb rib or loin chops
• 2 cups Chianti (or other red wine)
• 1 tablespoon honey
• 1/4 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

1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
2. Season the lamb with salt and pepper.
3. Grill until caramel-colored grill marks appear, and an instant-read meat thermometer registers 125 degrees F. for medium-rare, about 5 to 7 minutes per side, depending on thickness.
4. Meanwhile, place the wine in a medium saucepan over medium-high heat.
5. Boil gently until reduced to 1 cup, about 15 minutes.
6. Turn off the heat.
7. Whisk in the honey until dissolved.
8. Add the extra-virgin olive oil, rosemary, salt, and pepper.
9. Whisk to combine.
10. Serve the lamb chops on a platter with a serving bowl of the Chianti vinaigrette alongside for drizzling over the meat.
11. I like the tanginess of the reduced wine with the lamb.

lamb, chianti, honey, extravirgin olive oil, rosemary, kosher salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/lamb-with-chianti-vinaigrette-recipe.html (may not work)