Grilled Lamb Chops With Rye And Ginger

 

Grilled Lamb Chops With Rye And Ginger Glaze

Bold yet balanced, rye and ginger flavors add a sophisticated sweetness to juicy grilled lamb chops—a perfect way to savor the last days of grilling season.  Makes 4 to 6 servings 

Ingredients:
4 cups (1 L) ginger ale (not ginger flavored)
1/2 cup (125 mL) rye whisky
1/4 cup (60 mL) loosely packed light brown sugar
1/4 cup (60 mL) fresh squeezed lime juice, from about 2 small limes
2 tsp (10 mL) finely grated fresh ginger
2 8-bone lamb racks, each about 1 1/4 lbs (565 g), cut into single bone chops
2 tbsp (30 mL) extra virgin olive oil
Salt and pepper to taste
2 limes, cut into wedges

Directions:
In a medium pot, combine ginger ale, rye, brown sugar, lime juice and fresh ginger. Bring to boil over high heat, then reduce heat to medium. Allow to simmer until thick and glossy and coats the back of a wooden spoon. Allow to cool. This step can be done up to 2 hours ahead of time and makes about 1/2 cup (125 mL) glaze.

Toss lamb chops with olive oil and season to taste with salt and pepper.

Preheat grill to 450°F (232°C). Clean and oil grate.

Grill lamb chops until well browned and lightly charred all over, about 2 minutes per side for medium-rare. Brush lamb chops with glaze and remove from grill. Transfer to a warm platter, loosely tent with foil and rest for 5 minutes before serving.

Brush chops with any remaining glaze and serve immediately with lime wedges.     Makes 4 to 6 servings.