Grilled Lamb Chops with Wine Sauce Recipe
Karen Gorman of Gunnison, Colorado proves you don’t need fancy ingredients to create an elegant entree. The rich sauce and roasted tomatoes complement the and tender grilled chops beautifully.
- 2 tablespoons finely chopped sweet onion
- 3 teaspoons olive oil, divided
- 1 cup dry red wine
- 1 teaspoon butter
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1 cup cherry tomatoes
- 6 whole unpeeled garlic cloves
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 lamb rib or loin chops (6 ounces each)
- In a small saucepan, saute onion in 1 teaspoon oil until tender; add the wine. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Stir in butter and thyme. Remove from the heat; keep warm.
- Place tomatoes on a double thickness of heavy-duty foil. Drizzle with 1 teaspoon oil. Fold foil around tomatoes and seal tightly; set aside. Repeat with whole garlic cloves and remaining oil. Grill garlic, covered, over medium heat for 30 minutes.
- Meanwhile, combine the minced garlic, salt and pepper; rub over chops. Grill lamb and tomato packet, covered, over medium heat for 6-8 minutes on each side or until lamb reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
- Open tomato packet carefully to allow steam to escape; place tomatoes in a small bowl. When garlic is cool enough to handle, squeeze softened garlic over tomatoes; toss to coat. Serve lamb with tomatoes and wine sauce. Yield: 4 servings.
Originally published as Grilled Lamb Chops with Wine Sauce in Cooking for 2 Winter 2009, p15
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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