Rich full-bodied wines like Cabernets are the perfect marinade base for the earthy flavor of lamb chops.
- 12 lamb loin chops 1 1/2 inches thick
- salt and freshly ground black pepper to season
- 1 cup dry red wine
- 1/2 cup balsamic vinegar
- 1/2 cup hot pepper jelly
- 1/2 cup chopped fresh rosemary chopped
- 1/4 cup chopped fresh mint
- extra virgin olive oil for brushing
Season both sides of the chops liberally with salt and pepper. Set aside.
In a large mixing bowl, combine the wine, vinegar, jelly and herbs, stirring to dissolve the jelly. Add the chops and turn to coat the mixture. Set aside at room temperature for an hour, turning the chops occasionally. The chops can also be refrigerated in the marinade for up to 8 hours.
Preheat broiler to high.
Remove the chops from the marinade and blot the surface of the meat dry with a paper towel. Lightly brush both sides of the chops with olive oil and arrange on a broiler pan. Broil the chops about 3 inches from the heat source, about 4 minutes on each side until done to rare and an instant read thermometer inserted into the thickest portion of the chop registers 130 degrees. (For medium rare chops, broil 5 to 6 minutes per side to an internal temperature of 145 degrees). Remove from the broiler and set aside to rest for 5 minutes.
Meanwhile, pour the reserved marinade into a saucepan and bring to a boil. Boil for 5 minutes or until reduced and slightly syrupy. Brush on chops before serving.
Recipe from The Locavore’s Kitchen (Swallow Press, 2011), Marilou Suszko
Photo by Jodi Miller