Grilled Lamb Chops with Balsamic Tomatoes

Grilled Lamb Chops with Balsamic Tomatoes

These grilled lamb chops with balsamic tomatoes are simply to die for! The sweet and sticky balsamic reduction works perfectly with the herbed lamb chops and juicy roasted tomatoes. Make a bigger batch of the balsamic reduction and store it in the fridge – it is delicious drizzled over salads or roasted meat.

Grilled Lamb Chops with Balsamic Tomatoes

Course: Lamb, Main Dish, Meat
Servings: 2
Prep Time: 5 minutes
Cook Time: 15 minutes


4 lamb chops
2 large tomatoes
2 garlic cloves
3 tablespoons olive oil
2 rosemary sprigs
2 tablespoons fresh thyme
½ cup balsamic vinegar
1 tablespoon brown sugar
2 tablespoons butter


  1. Preheat your oven to 400 degrees C.
  2. Slice the tomatoes on your Indy Chef mandoline slicer and mince the garlic with your indy Chef garlic twist. Arrange the tomato slices on a large cookie sheet and brush with 2 tablespoons of olive oil. Season with salt and pepper and top with fresh thyme and garlic. Roast for 8-10 minutes, or until the tomatoes are softened up and caramelized.
  3. In the meantime, add the balsamic vinegar and brown sugar in a small saucepan and let it reduce over medium-high heat.
  4. Heat the remaining olive oil in a large skillet over medium high heat and add in the lamb chops and rosemary sprigs. Cook the lamb until medium rare, around 3-4 minutes per side. Season with salt and pepper to taste. Transfer the lamb to a plate and set aside.
  5. Once the balsamic vinegar reduces by half, slowly whisk in the butter until the reduction thickens up.
  6. Serve the lamb alongside the roasted tomatoes and drizzle on the balsamic glaze. Enjoy!

Recipe Notes:

Tip: You can also cook the lamb and tomatoes on an outdoor grill until nicely charred.

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