Page 44 - Indulgence

Grilled Lamb Chops with Red Wine Sauce

Consider making and pairing with a hearty red wine made from Zinfandel,
Syrah/Shiraz, Grenache, Malbec or Cabernet Sauvignon grapes.
Thanks for the recipe, Anne Matson, Vino Con Brio Winery, Lodi, CA
Lamb
2 medium-sized racks (12-14 ribs) or works well with eight 4-6 ounce lamb chops
Potatoes
4-6 medium-sized Yukon Gold potatoes
1/2 cup chopped chives
1/2 cup sour cream
1/4 lb. butter
Roasted Garlic
Clean, cut into slivers, place in baking dish or sheet pan in enough olive oil to cover
Roast in 350° F. oven for 20 minutes
Remove from oil (save garlic infused olive oil as it is very flavorful and great for
cooking)
Lamb Marinade
Pinch each of salt and pepper
1 ounce chopped garlic
1 teaspoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped
1 tablespoon fresh rosemary, chopped
1 ounce balsamic vinegar
1 ounce extra virgin olive oil
Red Wine Sauce
2 ounces lamb, beef or veal stock
1 ounce chopped shallots
1 ounce olive oil
1 ounce Dijon mustard
4 ounces Red Wine
2 ounces sweet butter
Salt and pepper to taste

Lamb: Sprinkle lamb with salt and pepper. Rub on garlic and press in herbs. Marinate in
oil and vinegar for approximately 12 hours (as little as one minute will do, but the longer
the meat marinates, the more intense the flavor). Grill to your liking. These are best
cooked on a very hot grill. The rack can be grilled whole or cut into individual chops
which gives you more control of temperature and greatly reduces cooking time.

Potatoes: Boil potatoes until soft, then strain. Mash with chives, sour cream and butter.
Season with salt and pepper. Set aside.

Sauce: Add olive oil to heated pan. Add shallots and brown slightly. Add stock and
reduce slightly. Add Dijon mustard and simmer. Add Zinfandel and reduce by half.
Remove from heat. Add butter, stirring constantly until incorporated. Season with salt
and pepper to taste.

Presentation: Dish potatoes onto center of plate. Pour sauce around potatoes. Lean
Lamb against potatoes, resting over sauce. Sprinkle with roasted garlic slivers.

Yield: SERVES 4