Grilled Rosemary-Garlic Lamb Chops
A Pairing for Ballentine Fig Tree Malbec
Serves 4
60 Minutes To Prepare
INSTRUCTIONS
INGREDIENTS
8 loin lamb chops or 2 racks of lamb cut into chop
3 tbsp olive oil
4 cloves garlic, finely minced
2 tbsp fresh rosemary, finely chopped, divided
1 tsp fresh thyme leaves
1 tsp kosher salt
½ tsp black pepper
Zest of 1 lemon
1 shallot, minced
2 tsp butter, divided
½ cup chicken stock
Flaky sea salt
Lemon wedges
DIRECTIONS
Combine olive oil, garlic, rosemary, thyme, salt, pepper, lemon zest
Rub over lamb chops
Refrigerate for at least 1 hour, up to 6 hours
Preheat grill to 450–500°F (gas) or build a two-zone fire with a hot direct-heat side (charcoal)
Remove lamb from refrigerator 30 minutes before grilling
Wipe off excess garlic to prevent burning
Grill over direct heat: 3–4 minutes per side for medium-rare (pull at 125F), 4–5 minutes per side for medium (pull at 135F), rest 5–10 minutes before serving
While the lamb rests combine butter and shallots in a small pan
Sauté shallots in butter until soft
Add stock and rosemary and reduce by half
Whisk in another tablespoon of cold butter
Spoon lightly over the chops when plating
Serve with lemon wedges