Recipes
Grilled Loin Lamb Chops with Red Wine, Garlic and Honey Glaze
Pairs Well With
Serves 4
Ingredients
¾ cup Pedroncelli Zinfandel
¼ cup olive oil
3 T chopped fresh oregano
2 T minced garlic
2 t red wine vinegar
½ t salt
½ t ground black pepper
8 1-1 ¼ inch thick loin lamb chops (about 2 ½ pounds total), fat well trimmed
2 T honey
Preparation
Mix first 7 ingredients in large glass baking dish. Arrange lamb chops in single layer in dish; turn to coat. Cover and refrigerate at least 2 hours, turning often. (Can be prepared 1 day ahead, keep chilled.) Prepare barbecue (medium-high heat). Transfer lamb to plate. Mix honey into marinade. Grill lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium-rare. Serve with grilled potatoes and an arugula salad with parmegiano reggiano.
