Lamb Chops Marinated In Red Wine Recipes

LAMB CHOPS IN A RED WINE OLIVE MARINADE

Steps:

• Blend rosemary, olive oil, garlic, tapenade or olives, pepper and wine in a blender or food processor until smooth.
• Reserve 1/4 of the marinade and pour the remainder over the lamb chops.
• Let the chops marinate in the refrigerator for 45 minutes to 1 hour.
• 20 minutes before grilling, take chops from the refrigerator and allow to come to room temperature.
• Preheat the grill to 450°F
• Season chops with salt and pepper and sear on the grill for about 2 minutes per side.
• Lower heat slightly and continue cooking, turning and basting with remaining marinade occasionally for another 5 to 10 minutes until the chops are done to your liking.
• Remove from grill, tent with foil and let rest for 5 minutes.

LAMB CHOPS WITH RED WINE AND ROSEMARY SAUCE

Steps:

• Heat a large skillet over medium-high heat. Season lamb chops with salt, pepper and garlic powder.
• Add the oil to the skillet. Add chops to the pan cook 4 minutes.
• Turn chops over and cook 3 minutes longer.
• Remove chops from the skillet and set aside in a warm place.
• Pour off all but 2 tsp of fat from skillet. Add the garlic and shallot. Cook until they become transparent and tender.
• Add the wine, rosemary, and parsley, stirring up browned bits from the bottom of the pan.
• Simmer over high heat until syrupy. That will take about 3 minutes.
• Add the chicken broth and continue to simmer until sauce is reduced by about half.
• Combine butter and flour in a cup (beurre manie).
• Stir mustard and cream into sauce. Adjust seasonings. Bring to a boil.
• Add beurre manie to sauce and stir well until incorporated into sauce and sauce thickens, about 2 minutes.
• Remove sauce from heat.
• Plate chops, 2 per plate, and add sauce over top. Garnish with a sprig of rosemary.
• Serve Immediately.

GRILLED LAMB CHOPS WITH RED WINE, GARLIC AND HONEY GLAZE

Steps:

• 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 and basting 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.
• 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.