|
 |
GRILLED LAMB CHOPS |
|
|
| This come from the EPCOT International Food and Wine Festival. |
|
| Ingredients: |
Lamb Chop Ingredients:
3/4 cup olive oil
1 tablespoon lime zest
2 tablespoons lime juice
1 tablespoon finely chopped garlic
1/4 cup finely chopped mint
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt
8 Australian lamb chops
|
Shiraz Reduction Ingredients:
2 tablespoons unsalted butter
1 cup thinly sliced onions
1 tablespoon finely chopped garlic
Coarse salt, freshly ground pepper, to taste
3 cups Shiraz wine
|
|
| Procedures: |
1. Combine olive oil, lime zest, lime juice, garlic, mint, pepper, and salt in a shallow dish large enough to place the lamb chops in one layer. Coat both side of the chops in the marinade and leave for 2 hours at room temperature, or up to 24 hours refrigerated.
2. For the sauce, melt butter in a medium skillet over medium heat. Add onions and garlic and sauté for 8 to 10 minutes, or until golden. Season with salt and pepper.
3. Stir in wine and bring to a boil. Reduce heat and simmer for at least 1 hour, or until mixture thickens and reduces to approximately 1 cup. The glaze should be the consistency of syrup.
4. Grill the chops for 3 to 4 minutes on each side or until desired doneness.
5. To serve, allow 2 chops per person, with Shiraz reduction.
Cook's notes: If you prefer, you can strain the glaze before serving. A flourish of Australia's delicate, peach-colored Murray River salt brings out the flavors.
What to drink: Pair with deep, dark red Shiraz from Greg Norman Estates.
| |
| Notes: |
2012-12-04: with only 4 chops, we halved the marinade ingredients. Once again, Shiraz is too bitter for a sauce. We've got to try this with something sweeter, fruitier and possibly add some heavy cream.
2012-11-26: Added to our cookbook.
| |
| |
|
|
