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Oven-Broiled Lamb Chops with Gravy
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
265 minutes
Marinated oven-broiled lamb chops with a rich red wine, soy, and balsamic vinegar sauce.
Ingredients:
  • 0.5 cup dry red wine
  • 0.25 cup soy sauce
  • 0.25 cup balsamic vinegar
  • 4 cloves garlic, crushed
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons grated fresh ginger
  • 4 (4 ounce) lamb chops
  • 1 tablespoon all-purpose flour, or as needed
Instructions:
  • Combine wine, soy sauce, vinegar, garlic, cilantro, and ginger in a zip-top freezer bag. Add lamb chops and seal tightly. Refrigerate for 4 to 8 hours.
  • Position an oven rack 6 inches below the heat source and preheat the broiler to high.
  • Take the lamb chops out of the marinade, let the excess marinade drip off, and place the chops on a wire rack in a shallow pan.
  • After straining the marinade, save the liquid only. Heat the liquid in a small saucepan until boiling. Stir in flour until you achieve a gravy-like consistency, adjusting flour amount as needed for desired thickness.
  • Cook the lamb chops under the broiler until medium-rare, about 4 1/4 minutes per side (4 1/2 minutes for medium). An instant-read thermometer should register at least 130 degrees F (54 degrees C) when inserted into the center for medium doneness. Drizzle some gravy over the chops before serving.

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