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Lodestar Grilled Balsamic "Lamb Jam" Chops


  • 6 American Lamb Rib Chops (2 lbs. / ¾" thick)*
  • Lodestar Extra Virgin Olive Oil
  • 1 ½ teaspoons dried thyme leaves
  • 1 sprig fresh rosemary, leaves only, finely chopped (optional)
  • 1 ½ teaspoons coarse ground black pepper
  • 1 teaspoon salt (1½ if sea salt preferred)
  • 1 shallot finely chopped
  • 1 garlic clove finely chopped
  • ½ cup balsamic vinegar (12 year aged or less)
  • ½ cup orange juice (roughly 5 oz. or 2 oranges fresh squeezed)
  • 1/3 cup honey
  • 1 cup California red wine
  • 2 pears** (quartered & cubed)

* Can substitute with a shoulder chop but grill time will vary. Internal temperature for medium rare is 145°.

** substitute with apples or 1 cup of dry black mission figs without stems & rough chopped


  1. Brush lamb chops with Lodestar Extra Virgin Olive Oil. Combine thyme, pepper and salt and liberally season chops.
  2. Let rest for ½ hour (while preparing glaze). Grill, each side, over high heat for 2 minutes watching for flare ups, then low heat (move to cooler part of your grill) for additional 2 minutes.
  3. In a large skillet heat 2 tablespoons Lodestar olive oil over medium flame.
  4. Quickly sauté shallots, as they begin to brown add garlic, stir, and then gently add red wine to deglaze pan.
  5. Add balsamic vinegar, orange juice and then honey. Stir well. With a low simmer let liquid reduce by half.
  6. Add pears (and optional rosemary), stir well, let simmer another 5-7 minutes until pears are just tender. Remember your glaze will thicken as it cools on serving plate.
  7. Plate lamb chops on large serving plate and pour glaze over chops (you’re going to want to have a serving spoon and fork on this plate). Pair with a long grain & wild rice mixture.
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