FRANK CAMPANELLA'S
– 3 lbs Lamb Loin Chops – 6 oz Burrata Cheese – 3 Roma Tomatoes – 1 tbsp Balsamic Glaze
Remove the lamb chops from the packaging and pat dry with a paper towel. Prepare the marinade in a large bowl then add the lamb chops in and combine.
Grill the lamb chops over medium high heat until they reach an internal temperature of about 100 degrees F. Next begin brushing the reserved marinade over the chops flipping to cover both sides.