Lamb Chops with Red Wine
These Lamb Chops with Red Wine turned out to be the best I've ever made. Rosemary, garlic, and a limited edition Shiraz from Big Banyan Wines came together ever so beautifully to create this dish with so much character and loads of depth.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Appetiser, Main Dish, Side Dish
Cuisine French
Marinade
- 750 g lamb chops {8-10 chops}
- 4 tbsp extra virgin olive oil
- 1/3 cup Shiraz, Big Banyan Wines
- 1 tsp worcestershire sauce
- 2 tbsp red wine vinegar
- Few sprigs rosemary bruised
- 5 cloves garlic minced
- Smoked sea salt to taste
- Freshly ground black pepper
To finish
- 1 tbsp clarified butter/ghee
- 2 tbsp honey
- Few sprigs rosemary
- 6-8 cloves garlic
Marinade
Whisk all the ingredients for the marinade in a bowl.
Pat dry the lamb chops, rub in the marinade gently. Leave covered in the fridge for 4-6 hours, better still overnight.
To finish
Heat the clarified butter /ghee in a heavy bottom pan.
Over high heat, sear the chops on both sides. Pour over the marinade and drizzle with honey. Let the marinade bubble and reduce a little.
Transfer to a heat proof casserole. Cook in microwave covered on high power for 5 minutes / or until done.
Return to the pan, throw in fresh rosemary sprigs and garlic cloves. Cook until the wine reduces to a nice thick sauce and coats the chops. Taste and adjust seasoning if required.
Serve with a sautéed broccoli salad, grilled onion rings and fresh rocket greens. Of course a glass of Shiraz on the side!