Sunday, November 13, 2011

Grilled Lamb Chops with Shiraz Reduction

I'm going to post this recipe while I can still find it.  While at Disney last week, we were there during the Epcot Food & Wine Fest.  One night we snacked our way around the world, with stops in Singapore, South Africa, Mexico, and Australia.  Probably the best thing we had was the lamb chops from Australia.  The chops were so yummy, seasoned really nicely, grilled to perfection and the sauce was very tasty.  Epcot has a handful of the recipes from the Festival online and that's where I found this one.  So before the paper I printed it out on gets lost, here it is.  It's already been requested for Easter dinner!

Grilled Lamb Chops with Shiraz Reduction

For the Lamb Chops:
3/4 c olive oil
1 Tbsp. lime zest
2 Tbsp. lime juice
1 Tbsp. finely chopped garlic
1/4 c finely chopped mint
1/2 tsp freshly ground pepper
1/2 tsp salt
8 Australian lamb chops

For the Shiraz reduction:
2 Tbsp. unsalted butter
1 c thinly sliced onions
1 Tbsp. finely chopped garlic
Coarse salt, freshly ground pepper, to taste
3 c Shiraz wine

Combine olive oil, lime zest, lime juice, garlic, mint, pepper, and salt in a shallow dish large enough to place the lamb chops in one layer.  Coat both sides of the chops in the marinade and leave for 2 hours at room temperature, or up to 24 hours refrigerated.

For the sauce, melt butter in a medium skillet over medium heat.  Add onions and garlic and saute for 8 to 10 minutes, or until golden.  Season with salt and pepper.  Stir in wine and bring to a boil.  Reduce heat and simmer for at least 1 hour, or until mixture thickens and reduces to approximately 1 cup.  The glaze should be the consistency of syrup.

Grill the chops for 3 to 4 minutes on each side or until desired doneness.  Serve 2 chops per person with Shiraz sauce.

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