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.
Ingredients
Marinade
- 750 g lamb chops {8-10 chops}
- 4 tbsp extra virgin olive oil
- ⅓ 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
Instructions
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!