Balsamic Glazed Lamb Chops

• 1 pound Lamb Chops, Cleaned And Dried
• 1/2 cups Balsamic Vinegar
• 1/2 cups Orange Juice
• 1- 1/2 Tablespoon Fresh Rosemary, Finely Diced
• 1 Tablespoon Fresh Garlic, Finely Diced
• 1 Tablespoon Shallots, Finely Diced
• 2 Tablespoons Dijon Mustard
• 1 Tablespoon Agave Nectar (or Honey)
• 2 Tablespoons Olive Oil

1. Generously season lamb with salt and pepper.
2. In a bowl, whisk together balsamic vinegar, orange juice, rosemary, garlic, shallots, mustard, and agave nectar.
3. Pour marinade into a resealable bag and add lamb.
4. Seal bag and refrigerate for a minimum of 2 hours.
5. Remove lamb from the refrigerator at least 15 minutes before cooking to take the chill off.
6. Take lamb from marinade and strain the liquid into a small sauce pan.
7. Bring the liquid to a boil and then reduce heat to low.
8. Continue reducing until thickened, about 10-15 minutes.
9. Dry off the lamb to eliminate any excess moisture.
10. Heat an ovenproof skillet (or grill pan) to medium high and add olive oil.
11. Sear lamb on each side for 2-3 minutes until golden brown.
12. Brush glaze on the chops and place in the oven at 400 degrees.
13. Roast until the internal temperature reaches 145-150 degrees F (for medium).
14. Remove from the oven and let rest for 5 minutes.
15. Plate lamb with an additional drizzle of the glaze.
16. Serve with your choice of sides.

chops, balsamic vinegar, orange juice, fresh rosemary, fresh garlic, shallots, dijon mustard, honey, olive oil

Taken from tastykitchen.com/recipes/main-courses/balsamic-glazed-lamb-chops/ (may not work)