Lamb with Chianti Vinaigrette

Ingredients

• 1 teaspoon pepper black freshly ground plus more for seasoning
• 2 cups chianti or other red wine
• 1 tablespoon rosemary leaves fresh chopped
• 1 tablespoon honey 
• 1 teaspoon kosher salt plus more for seasoning
• 0.3 cup olive oil extra-virgin
• 4  loin chops 

Equipment

• bowl
• sauce pan
• whisk
• grill
• kitchen thermometer
• grill pan

Directions

1. 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.
2. 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.
3. Whisk in the honey until dissolved.
4. Add the extra-virgin olive oil, rosemary, salt, and pepper.
5. Whisk to combine.
6. Serve the lamb chops on a platter with a serving bowl of the Chianti vinaigrette alongside for drizzling over the meat.
7. I like the tanginess of the reduced wine with the lamb.