Our balsamic vinegar and muscadine grape reduction elevates these delicious lamb chops coated in espresso, paprika, rosemary, ginger, and garlic.
- ¼ cup instant espresso powder
- 1 tablespoon smoked paprika
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 2 tablespoons olive oil
- 6 lamb chops, trimmed and frenched
- 1 tablespoon unsalted butter
- ¼ cup thinly sliced red onion
- 1 cup muscadine grapes, halved and seeded*
- 2 tablespoons balsamic vinegar
- 1 tablespoon water
- In a small bowl, stir together espresso, paprika, rosemary, salt, pepper, garlic powder, and ginger. Evenly coat lamb chops on both sides with spice mixture. Place in an airtight container and refrigerate overnight.
- In a large skillet, heat oil over medium-high heat. Add lamb chops; cook until browned and an instant-read thermometer inserted in the thickest part of chops reads 145°, 2 to 3 minutes per side. Remove from skillet and set aside. Clean out skillet and return to stovetop.
- In same skillet, cook butter, red onion, and grapes over medium heat, stirring constantly, until softened, 3 to 4 minutes. Add vinegar and 1 tablespoon water, stirring constantly, until reduced and slightly thickened, 3 to 4 minutes. Remove from heat.
- Serve immediately over lamb chops.
KITCHEN TIP: To french lamb chops, remove membrane, and cut meat away from end of chop so that part of the bone is exposed. You can ask your butcher to do this for you.
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