1/4 cup Cleo’s Pomegranate Aged Balsamic Vinegar
1/4 cup plus 1/2 Tbsp Cleo’s Extra Virgin Olive Oil
2 cloves garlic, pressed
1 Tbsp fresh rosemary leaves
1 Tbsp fresh thyme leaves
1 tsp Worcestershire sauce
1/2 tsp ground allspice
1/8 tsp dry mustard
2 pounds lamb chops
Sea salt and freshly ground black pepper
½ cup hearty red wine
1 Tbsp butter
Whisk the first 8 ingredients all together in a bowl (Balsamic through mustard). Pour into a large freezer ziploc bag. Add lamb chops to the marinade in the bag, zip closed, and turn the bag to evenly coat the lamb with the marinade. Open the bag, squeeze out all the air, reseal, and let sit at room temperature for 1 to 2 hours.
Remove lamb chops from the marinade and place on a large platter. Generously coat both sides with salt and pepper.
Heat a large, heavy skillet over medium-high heat. Add enough olive oil to the hot pan to barely coat the bottom. Sear the lamb chops until browned on each side, turning only once. Do this in batches. Lamb chops are best served medium rare.
Remove lamb chops from pan and let rest. Deglaze the pan with ½ red wine scraping up brown bits on bottom of pan. Bring to a boil and reduce by half. Swirl in 1 Tbsp butter until melted. Pour sauce on plates and top with two lamb lollipops.