Balsamic-Glazed Lamb Chops

• 3 Tbsp. olive oil
• 4 lamb loin or rib chops
• Salt and pepper to taste
• 2–3 cloves garlic
• 0.25 cup brown sugar
• 0.25 cup balsamic vinegar
• 0.25 tsp. cayenne pepper
• Fresh parsley for garnish

Salt and pepper the chops on both sides. Peel and mince the garlic. Combine the sugar, vinegar, and cayenne pepper in a small jug, along with a little more salt and pepper.

Heat a stainless steel or cast iron skillet over a fairly hot flame. Add olive oil to the skillet and sear the chops for 2 minutes per side.

Remove the chops from the pan and set them aside to rest. Lower the heat under the pan and toss in the garlic.

Cook the garlic for 1 minute, stirring it about so it doesn't burn, then pour in your jug of sugar and vinegar, whisking it so the sugar dissolves.

When the sauce has thickened a bit, add the chops back, turn them to coat them in the sauce and cook them together for a couple more minutes.

Serve, garnished with parsley, on warm plates, with potatoes and a vegetable.