It is definitively Fall today in the Walla Walla Valley. The geese have flown south, the school busses have reappeared, the weather has turned and Summer has ended. Our heart goes out to all you grill lovers. We want to soften the blow for you by sharing a fantastic lamb chop recipe that you can cook indoors. However, if you are one of the brave, the few, die-hard all-season grillers, you absolutely can toss this on the bbq if you feel the urge to bust out the rain-gear.
2007 Reininger Merlot Recipe Pairing
This recipe is absolute perfection when paired with the 2007 Reininger Merlot (link to flavor note). While white wines like the 2010 Helix Chardonnay are too tropical to stand up to the hearty flavors of lamb, Merlot is a fantastic pairing. The the earthiness of the meat is best with a wine which also has a subtle leafy-earthiness, like the Merlot. Furthermore, the tannins in the Merlot cut through the richness/fat of the lamb. Order a bottle of 2007 Reininger Merlot and try out this winning recipe soon. (While you have the bottle of 2007 Reininger Merlot open, don’t forget to whip up a batch of the Chocolate Dream Cookies that highlight the cocoa flavors in our Merlot.)
Rosemary Garlic Lamb chop Recipe
Adapted from Paula Deen’s show
Pair with Reininger 2007 Merlot
2 lb. lamb rib chops
Salt and freshly ground black pepper
3 tbsp. olive oil
1 tbsp. chopped fresh rosemary leaves
2 tsp. freshly chopped garlic
Season the lamb chops with salt and pepper. In a large bowl stir together the oil, rosemary, and garlic. Add lamb chops, turning to coat. Cover and refrigerate for at least 2 hours or up to 24 hours to let flavors marinate.
Prepare grill to medium heat or oven to broil.
Broil or grill chops to desired doneness. About 6 min for rare, 7 min for medium-rare. Turn chops so they brown well on both sides.