1 teaspoon ground black pepper
1 1/2 teaspoons crushed red pepper
2 tablespoons chopped fresh oregano (or 1 teaspoon dried oregano)
3 tablespoons extra virgin olive oil
12 cloves peeled garlic
1 twig rosemary leaves
1 cup balsamic vinegar
1 teaspoon brown sugar
1½ teaspoons Kosher salt
½ teaspoon fresh ground pepper
Directions for the day before serving:
1. Combine salt, black pepper, crushed red pepper, and oregano in a small bowl.
2. Lay out the lamb chops on a work surface and sprinkle both sides with a half tablespoon olive oil. Rub the dry mixture on both sides to coat. Place the chops into a large plastic bag or other container and refrigerate overnight.
3. Add the brown sugar to the balsamic vinegar and mix well to dissolve it. Set aside.
4. Heat 2 tablespoons olive oil in a small sauce pan over medium high heat. When the oil is hot, add the garlic cloves and sauté until browned and tender.
5. Carefully pour the vinegar and brown sugar mixture into the pan with the garlic and simmer until the liquid is reduced by about half and reaches the consistency of syrup, about 10 minutes.
6. Puree the reduced mixture with a stick blender, cool and refrigerate.
Directions for the day of serving:
1. Space the lamb chops on a roasting pan, sides not touching, and bring to room temperature (1 -1 ½ hours). Remove the vinegar reduction from the refrigerator and allow it to, also, reach room temperature.
2. 3/4 hours before serving, pre-heat oven to 375 degrees F.
3. Roast chops for about 12 to 14 minutes for medium rare.
4. Remove from oven and immediately baste with the balsamic mixture.
5. Let rest for 10 minutes, baste again and serve. Any remaining balsamic sauce can be served at the table.