OVEN-BROILED LAMB CHOPS WITH GRAVY

Oven-Broiled Lamb Chops with Gravy image

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.

Provided by st pete's yankee

Time 4h25m

Yield 4

Number Of Ingredients 8

Ingredients

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

Steps:

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.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
Remove lamb chops from the marinade and shake off excess; transfer chops to a wire rack set in a shallow pan.
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.
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.

Nutrition Facts : Calories 268.8 calories, Carbohydrate 7.3 g, Cholesterol 67 mg, Fat 15.6 g, Fiber 0.3 g, Protein 18.4 g, SaturatedFat 6.6 g, Sodium 959.7 mg, Sugar 2.8 g