1 rack of lamb, frenched (you can do this at home or have your butcher do it for you)
1/4 cup fresh, or 1 tablespoon dry Oregano
2 tablespoons fresh, or 2 teaspoons dry Rosemary
1 1/2 teaspoons coarse sea salt
1 tablespoon coarse ground pepper
1 tablespoon minced garlic
3 tablespoons olive oil
Let rack of lamb sit at room temperature while you preheat the grill. Mix the rub ingredients together, and cut your rack of lamb into individual chops, and slather each chop with the rub. Grill over high heat for just a few minutes on each side. These chops will be small, so they don't need much time. Drizzle the chops with Balsamic reduction and serve.
1 tablespoon olive oil
2 tablespoons minced shallots
1 cup Port wine
¾ cup balsamic vinegar
1 tablespoon butter
Sauté shallots in olive oil. Add balsamic and Port. Reduce to ½ cup. Remove from heat. Whisk in butter.