As I get older, I see fewer and fewer New Year's Eve parties. In fact, I see fewer and fewer New Year's Eve's period. I'll watch the ball drop in NYC, but after that, most of the time, I'm looking at the backs of my eyelids!
But, for all of you who are brave enough and young enough to stay awake for the long haul, and if you're even MORE brave enough to HOST the New Year's Eve bash...think about what you want your guests to EAT! I love doing small bites that make a big impact for events like this. Think about finger foods, things on a stick, and these tiny T-bones with a BLAST of flavor!
Aussie Lamb Loin chops are SUPER CUTE and super easy to prepare. Just a bit of marinade and an easy, peasy glaze is all they need. Serve these cute little cuts at your soiree and I promise you'll have RAVING FANS for life!
Place the Aussie Lamb Loin Chops in a large, sealable plastic bag with the olive oil, 1/2 cup of Balsamic vinegar, rosemary and garlic. Season with 1/4 tsp. each salt and pepper. Seal the bag and massage the ingredients together until combined. Place in the refrigerator to rest for about 2 hours.
To make the Balsamic Cherry glaze: In a medium saucepan add the frozen cherries, 1/2 cup Balsamic vinegar, brown sugar, cloves and allspice. Stir to combine and bring to a boil. Reduce to a simmer and allow the glaze to reduce until thick, about 10 minutes. Remove from the heat and allow to rest until ready to serve.
Heat a grill or grill pan to high heat.
Place the Aussie chops on the grill and cook on high heat for 4-5 minutes per side, or until internal temperature is reached. 135 for medium rare. Remove from the heat and allow the Aussie chops to rest for 10 minutes. Drizzle with the Balsamic cherry glaze and sprinkle with fresh thyme before serving.
Not near a Safeway? Find Aussie Beef and Lamb here!