Spicy Balsamic Glazed Grill Lamb Porterhouse
Spicy Balsamic Glazed Grilled Lamb Loin Chops are simple to make but packed with a delicious flavor.
Servings 8
Calories 663kcal
Ingredients
- 3 lbs Lamb Porterhouse
- 6 oz Burrata Cheese
- 3 Roma Tomatoes
- 1 tbsp Balsamic Glaze
Marinade
- 1/4 cup Olive oil
- 2 tbsp Balsamic Vinegar
- 1 tbsp Chopped Calabrian Chilies
- 6 cloves Garlic minced
- 2 shallots minced
- 2 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
- 1 tbsp Dried Oregano
- 2 tsp Kosher Salt
- 2 tsp Black Pepper
Instructions
- Remove the lamb Porterhouse 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.
- Let lamb marinate for as little as a few hours but overnight is ideal.
- Remove the lamb chops from the bowl and reserve the marinade.
- 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.
- Continue cooking until the lamb reaches and internal temp of 125 degrees F. remove from the grill and let rest for 5-10 minutes
- Serve with sliced tomatoes and burrata cheese then drizzle with a balsamic glaze.
Notes
Serving size will vary: 2 poterhouse with 2 slices of tomato and a tbsp of burrata cheese
- For best results, let the lamb come to room temperature before grilling.
- Let your lamb Porterhouse rest for about 5-10 minutes before serving.
- Give your grill plenty of time to heat up before starting to cook your lamb chops; do not place them on a cold grill.
- Use both fresh thyme and rosemary for the best results.
Nutrition
Calories: 663kcal | Carbohydrates: 5g | Protein: 32g | Fat: 57g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Cholesterol: 141mg | Sodium: 680mg | Potassium: 476mg | Fiber: 1g | Sugar: 2g | Vitamin A: 387IU | Vitamin C: 8mg | Calcium: 162mg | Iron: 3mg