4 to 6 lamb chops (I used New Zealand lamb chop)
2 cups Chianti wine
1 tablespoon honey
1/4 cup extra-virgin olive oil
1 tbsp chopped fresh rosemary leaves
1 tsp kosher salt, plus more for seasoning
1 tsp freshly ground black pepper, plus more for seasoning
1. 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.
2. 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, rosemary, salt, and pepper. Whisk to combine.
3. Serve the lamb chops on a platter with a serving bowl of the Chianti vinaigrette alongside for drizzling over the meat.