The stunning head chef of the delicious restaurant in NYC Bocca Di Bacco offering a menu of contemporary light Italian fare, Food Network Judge and Pace PR Client, Kristin Sollenne, serves up some delicious recipes this week on Veria TV.
From my last post I think you guys can see how much I’m into grilling this summer! When summer finally hits New York, there’s no reason not to soak up every moment in the sun, so I like to create recipes that can capture summer ingredients and cooking outdoors.
Here’s another great grilling recipe that I shared with Veria TV on “The Juice” just a few days ago that will impress your man, friends, family and even just for a solo indulgent meal: Lamb Chops with a Balsamic Grenadine Reduction. Also, don’t worry if you grill indoors! This recipe is also great grilled on a cast iron stove-top grill or in your handy cast iron skillet.
8 lamb chops
2 garlic cloves, minced
1 Tablespoon fresh rosemary leaves, chopped
Freshly Ground Pepper
2 ½ Tablespoons extra-virgin olive oil
1 cup balsamic vinegar
½ cup grenadine
Season both sides of the lamb chops with salt and pepper. Combine garlic, rosemary and olive oil into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 45 minutes in the refrigerator. Remove from the refrigerator and let the lamb chops come to room temperature.
Heat the grill on high heat. Add the lamb chops and let sear for 2 minutes. Turn the chops over cook for another 3 ½ – 4 minutes.
On high heat over the stovetop reduce the balsamic and grenadine mixture for 8-10 minutes, until consistency thickens.
Once lamb is cooked, plate and drizzle with the balsamic reduction before serving.
Hope you enjoy this one and look out for my other Veria segment on grilling up a summer vegetable salad!
As originally posted on Kristin Sollenne’s blog: Kristin’s Table