Balsamic Honey Glazed Lamb Chops

• 13 cups Balsamic Vinegar
• 1 clove Garlic
• 2 Tablespoons Dijon Mustard
• 1- 1/2 Tablespoon Fresh Rosemary, Finely Chopped
• 2 Tablespoons Honey
• 3/4 cups Canola Oil
• 2 pounds Lamb Chops

1. In a medium glass bowl, combine vinegar, garlic, dijon, rosemary and honey and whisk together.
2. Slowly pour in oil while whisking vigorously to create a thick mixture.
3. Pour marinade into a resealable bag and add lamb.
4. Marinate in refrigerator for about 2 hours.
5. If you are using shoulder chops, it is important to marinate for the whole 2 hours in order to make the meat tender.
6. Remove from refrigerator 15 minutes before cooking and preheat oven to 400 degrees F. Drain marinade into a saucepan and bring to a boil.
7. Turn heat to low and reduce mixture for 15 minutes, or until thick.
8. Heat a cast iron skillet or other ovenproof skillet to high heat.
9. Sear lamb about 2-3 minutes per side or until golden brown.
10. Brush with reduced glaze and place skillet in oven.
11. Roast until chops reach 145-150 degrees F. Remove and let rest for 5 minutes.
12. Serve with glaze and roasted asparagus and mashed potatoes.

balsamic vinegar, clove garlic, dijon mustard, fresh rosemary, honey, canola oil, chops

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