About the author: Marvin Gapultos is the author of the Filipino food blog, Burnt Lumpia. His first cookbook is due out in 2013. When he isn't cooking or writing about Filipino food, Marvin is usually enjoying a beer or cocktail, and thinking about what to eat with said beer or cocktail. You can follow him on Twitter @BurntLumpia.
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- Yield:Serves 2 to 4 as an appetizer
- Active time: 30 minutes
- Total time:1 hour 30 minutes
- 8 lamb rib chops (about 2 pounds total)
- Salt and freshly ground black pepper
- 1/4 cup olive oil, plus 1 tablespoon
- 1 tablespoon minced garlic (about 3 medium cloves)
- 2 teaspoons chopped fresh rosemary
- 1 tablespoon minced shallots (about 1/2 small)
- 1/2 cup apple cider
- 1 tablespoon cider vinegar
- 1 tablespoon honey
Place the lamb chops in a shallow dish, then season the lamb chops on all sides with salt and pepper. Combine the 1/4 cup olive oil, garlic, and rosemary in a small bowl, then pour over the lamb chops. Marinate the lamb chops in the refrigerator for 1 hour, turning the chops over once midway through.
Heat the remaining tablespoon of olive oil in a large saute pan over medium high heat until shimmering. Working in batches, cook the lamb chops in the pan until brown and crusty, 2-3 minutes per side for medium rare. Transfer the lamb chops to a large platter and let rest at room temperature.
While lamb rests, add the shallots to the pan and cook, stirring constantly, until the shallots begin to wilt and soften, 2 to 3 minutes. Pour the apple cider into the pan, stirring to scrape up any browned bits from the bottom of the pan. Stir in the vinegar and the honey, bring to a boil, then reduce heat and simmer for 5 minutes until the sauce is slightly thickened. Spoon the glaze over the lamb chops and serve immediately.