Add the vinegar, sugar and vanilla to a saucepan set over medium heat. Bring to a boil, then simmer until reduced by about half and thick enough to coat the back of a spoon (about 10 minutes). Remove from heat and stir in the black pepper.
Lightly coat the lamb chops with olive oil. Sprinkle with rosemary and sea salt. Place in a single layer on a broiling pan. Broil under high heat for 5 minutes on each side.
Brush the lamb chops with the vanilla balsamic glaze. Serve with remaining glaze. Sprinkle with pomegranate seeds, if desired.
Recipe by Healthy Delicious.
Add the vinegar, sugar and vanilla to a saucepan set over medium heat. Bring to a boil, then simmer until reduced by about half and thick enough to coat the back of a spoon (about 10 minutes). Remove from heat and stir in the black pepper.
Lightly coat the lamb chops with olive oil. Sprinkle with rosemary and sea salt. Place in a single layer on a broiling pan. Broil under high heat for 5 minutes on each side.
Brush the lamb chops with the vanilla balsamic glaze. Serve with remaining glaze. Sprinkle with pomegranate seeds, if desired.
Recipe by Healthy Delicious.