Serves 6

15 baby lamb chops

2 cups red wine

1 tablespoon honey

1/4 cup extra-virgin olive oil

1 tablespoon chopped fresh rosemary leaves

1 teaspoon kosher salt , plus more for seasoning

1 teaspoon freshly ground black pepper, plus more for seasoning

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the lamb with salt and pepper. Grill until caramel-colored grill marks appear, and an instant-read meat thermometer registers 125 degrees F. for medium-rare, about 5 to 7 minutes per side, depending on thickness.
Meanwhile, place the wine in a medium saucepan over medium-high heat. Boil gently until reduced to 1 cup, about 15 minutes. Turn off the heat. Whisk in the honey until dissolved. Add the extra-virgin olive oil, rosemary, salt, and pepper. Whisk to combine. This can be made up to 3 days in advance and should be made at least one day in advance so that the flavors really blend well together.
Serve the lamb chops on a platter with a serving bowl of the wine vinaigrette alongside for drizzling over the meat. This should be served at room temperature which makes it great for Shabbos or Yom Tov day.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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