8 small lamb chops
One third of a cup of balsamic vinegar
1 clove of garlic
2 tablespoons of honey
Three quarters of a cup of vegetable or canola oil
Salt
Black pepper, freshly ground
2 tablespoons of olive oil
Half a tablespoon fresh of rosemary leaves, chopped

1. Place a grill pan over medium-high heat, or preheat a gas or charcoal grill.
2. Remove from refrigerator and bring the lamb chops to room temperature
3. In the bowl of a food processor, pulse until the balsamic vinegar, garlic and honey are blended.
4. With the machine running, slowly pour in the vegetable or canola oil and mix until smooth.
5. Season sauce with salt and freshly ground black pepper
6. Season lamb with salt and freshly ground black pepper
7. Drizzle the lamb chops with olive oil, and sprinkle with chopped rosemary.
8. Grill the lamb chops for 2 to 3 minutes on each side until medium-rare.
9. Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side.