Vinegar-glazed lamb chops

The two chefs-turned-butchers behind McCall’s Meat & Fish Co. show you how to cook the healthiest red meat out there.

Let’s not overlook the other, other red meat: Lamb. The tender, slightly sweet meat is one of the top sources of vitamin B-12, the nutrient that endurance athletes love for its energy-boosting abilities. A single four-ounce serving has 2.5 micrograms, which is the complete recommended daily intake (and about 30 percent more than you'll get from beef).

Nathan McCall and Karen Yoo, co-owners of McCall’s Meat & Fish Co. in Los Angeles, specialize in well-raised meats and high-quality cuts, including lamb they source from Colorado. The duo both have backgrounds cooking in Michelin-starred restaurants, so it’s no surprise that their recipe for chops features a rich, tangy vinegar glaze that brings out the best in lamb.

¼ c. saba vinegar
1 garlic clove, minced
1 tsp chopped thyme
6 bone–in lamb chops, about 3/4 –inch thick
Coarse salt and freshly ground pepper
¼ c. grapeseed oil extra-virgin olive oil

Directions for the Vinegar Glaze
In a small bowl, combine saba vinegar, garlic, and chopped thyme. Mix well.

Directions for the Lamb Chops

1. Season chops with salt and let sit at room temperature for 30 minutes, then brush chops with a thin layer of grapeseed oil. Preheat grill or grill pan to medium-high heat.

2. Sear chops for two minutes on each side. Brush vinegar glaze on each side of the chops.

3. Grill chops for 6 minutes more, flipping every minute, for a total of 3 minutes per side.

4. Remove chops from grill, loosely tent with foil, and let rest for 5-7 minutes.

5. Brush chops one last time with vinegar glaze, drizzle with olive oil and season with black pepper.

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