Lamb Chops with Balsamic Vinegar and Rosemary with Farfalle Pasta in a White Wine cream sauce

Lamb Chops w/ Balsamic Vinegar and Rosemary served on a bed of farfalle pasta with a white wine cream sauce.
Ingredients:
Garlic Smashed and minced 2 oz
Fresh Rosemary, minced 1 oz
Salt ½ oz
Pepper 1/4oz
Balsamic Vinegar 1 1/3cups
Red wine 1cup
Olive oil ¼ cup + 2 tablespoons
Lamb chops, loin, washed 6 lbs, 4 oz
Sugar ½ oz

Directions:
1. In bowl, mix garlic, rosemary, salt, pepper vinegar, and wine. Whisk in olive oil
2. Place lamb chops in dish and pour mixture over lamb. Cover and refrigerate several hours or overnight
3. Preheat grill. Remove lamb from marinade. Transfer marinade to pan. Add sugar to marinade
4. Bring marinade to boil, reduce marinade by half, until thickened to correct consistency to serve as sauce over lamb chops.
5. While marinade reduces, grill lamb chops until desired internal temperature.
6. Serve with about 1 teaspoon sauce over each lamb chop.

Farfalle Pasta with mushrooms, kale, and white wine cream sauce

Ingredients:

Garlic minced 4 oz
Olive Oil 2 Tbsp
Mushrooms sliced 10 oz
Kale 12 oz
Farfalle pasta 1 lb
White Wine 4 oz
Heavy Cream 4 oz
Salt and pepper TT

Directions:

1. Cook off Farfalle Pasta.
2. Sauté garlic in olive oil until fragrant and then add mushrooms. Sauté until tender.
3. Add white wine and reduce by half. Add heavy cream and reduce to the consistency you would like.
4. Add kale and sauté until wilted. Mix in Farfalle pasta.