Oven-Broiled Lamb Chops with Gravy

This oven-broiled lamb chop recipe was shared with me by a chef from a fine restaurant in Vancouver (hence the name). It can be served with a beef filet or baby lamb chops, but I believe that it complements the lamb better than any sauce that I've ever had! Be warned that these chops are very expensive but worth it. Serve with a very nice dry red wine, soft music, and candlelight! I like to serve with rosemary and garlic roasted red potatoes (mashed is good too!) and glazed carrots.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 269 Calories

Ingredients

• ¼ cup soy sauce
• 2 tablespoons chopped fresh cilantro
• ¼ cup balsamic vinegar
• 4 cloves garlic, crushed
• ½ cup dry red wine
• 2 tablespoons grated fresh ginger
• 1 tablespoon all-purpose flour, or as needed
• 4 (4 ounce) lamb chops

Recipe Instructions

Step 1

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.

Step 2

Mix wine, soy sauce, vinegar, garlic, cilantro, and ginger together in a zip-top freezer bag; add lamb chops. Seal and refrigerate for 4 to 8 hours.

Step 3

Remove lamb chops from the marinade and shake off excess; transfer chops to a wire rack set in a shallow pan.

Step 4

Strain the marinade and save the liquid only. Heat the liquid in a small saucepan to the point of boiling. Stir in flour until a gravy-like consistency is reached. More or less flour can be used to create the desired thickness.

Step 5

Broil the lamb chops until medium-rare, 4 1/4 minutes per side (4 1/2 minutes for medium). An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness. Pour a little of the gravy over the chops and serve.