Chef Curry with the pot is coming to your kitchen!
Social media lightening rod and burgeoning business woman, Ayesha Curry, shares her tips for feeding your stomach and your soul in her new book ‘The Seasoned Life,’ in stores now. But, she’s giving us a sneak peek of one of her favorite dishes with this simple and savory recipe.
“Lamb chops are hearty and delicious, and my family—especially Stephen—loves them,” says Curry. “To complement the rich flavor of the lamb, I like to make a sauce using a good balsamic vinegar, preferably one infused with fig. I sneak some sugar into the sauce too. These chops are great with Roasted Pear and Cranberry Brussels Sprouts or Herb-Roasted Potatoes With Lime.”
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Ayesha’s Balsamic Lamb Chops
What You’ll Need:
8 small lamb rib chops (about 1½ pounds)
1 tablespoon kosher salt
½ teaspoon freshly ground black pepper
Leaves from 2 small rosemary sprigs
1 cup balsamic vinegar (preferably fig-infused)
¼ to ½ cup sugar (depending on how sweet your balsamic vinegar is)
Directions:
PREHEAT an outdoor grill or have a cast-iron grill pan handy. Season the lamb chops with salt and pepper, then sprinkle with the rosemary leaves and massage the seasonings into the meat. (This helps the flavors seep into the lamb and release the aromas of the rosemary.) Let the lamb sit at room temperature while you make the balsamic sauce.
IN A SAUCEPAN, heat the vinegar and ¼ cup sugar over medium-high heat. Bring to a boil, lower the heat to medium, and cook until the vinegar has reduced by half and is thick enough to coat the back of a spoon, about 9 minutes. If the vinegar tastes too sharp for your liking, stir in more sugar until it reaches the level you desire.
IF USING A GRILL PAN, preheat the pan over medium-high heat. Grill the lamb chops until cooked through and dark grill marks appear, about 3 to 5 minutes per side for medium rare to medium. Let rest for 5 minutes before serving. Transfer to a platter and drizzle some balsamic vinegar sauce over the top. Serve extra sauce at the table so people can help themselves.
“Lamb chops are hearty and delicious, and my family—especially Stephen—loves them,” says Curry. “To complement the rich flavor of the lamb, I like to make a sauce using a good balsamic vinegar, preferably one infused with fig. I sneak some sugar into the sauce too. These chops are great with Roasted Pear and Cranberry Brussels Sprouts or Herb-Roasted Potatoes With Lime.”
Makes 4 servings
This story originally appeared in the September issue of ESSENCE.