Place a grill pan
over medium-high heat or preheat a gas or charcoal grill. Season the lamb with salt and pepper. Grill until caramel-colored grill marks appear, and an instant-read meat thermometer
registers 125 degrees F. for medium-rare, about 5 to 7 minutes per side, depending on thickness.
Meanwhile, place the wine in a medium saucepan
over medium-high heat. Boil gently until reduced to 1 cup, about 15 minutes. Turn off the heat. Whisk in the honey
until dissolved. Add the extra-virgin olive oil
, salt, and pepper. Whisk
Serve the lamb chops on a platter with a serving bowl of the Chianti vinaigrette
alongside for drizzling over the meat.
I like the tanginess of the reduced wine with the lamb