- 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.