Lamb with Chianti Vinaigrette

4-6 servings

Ingredients:

4 to 6 lamb rib or loin chops

2 cups Chianti

1 tablespoon honey

¼ cup extra-virgin olive oil

1 tablespoon chopped fresh rosemary leaves

Salt and freshly ground pepper for seasoning

Directions:

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the lamb with salt and pepper. Grill until caramel-colored grill marks appear, and an instant-read meat thermometer registers 125 degrees F. for medium-rare, about 5 to 7 minutes per side, depending on thickness.

Meanwhile, place the wine in a medium saucepan over medium-high heat. Boil gently until reduced to 1 cup, about 15 minutes. Turn off the heat. Whisk in the honey until dissolved. Add the extra-virgin olive oil, rosemary, salt, and pepper. Whisk to combine.
Serve the lamb chops on a platter drizzled with Chianti Vinaigrette.