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Ingredients8 h 30 m servings 315 cals
Original recipe yields 2 servings (2 lamb chops)
- Whisk balsamic vinegar, olive oil, and soy sauce together in a bowl; stir in chopped mint. Add lamb chops and toss to evenly coat. Cover with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place lamb chops on the grill, reserving marinade in the bowl. Cook lamb chops, flipping once, until slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Place onto a serving plate.
- Pour reserved marinade into a small saucepan; bring to a boil. Reduce heat to low. Simmer until marinade is reduced by half, about 10 minutes. Drizzle over lamb chops; garnish with mint leaves.
Per Serving: 315 calories; 26.5 g fat; 3.6 g carbohydrates; 15.2 g protein; 56 mg cholesterol; 949 mg sodium. Full nutrition