Aussie Style Grilled Lamb Chops |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Featured at the 2012 EPCOT International Food & Wine festival as the entry from Australia. Ingredients:
3/4 cup olive oil |
1 tablespoon lime zest |
2 tablespoons lime juice |
1 tablespoon garlic, minced |
1/4 cup mint, minced |
1/2 teaspoon fresh ground pepper |
1/2 teaspoon salt |
8 australian lamb chops |
2 tablespoons unsalted butter |
1 cup onion, thinly sliced |
1 tablespoon garlic, minced |
salt & freshly ground black pepper, to taste |
3 cups shiraz wine |
Directions:
1. 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 side of the chops in the marinade and leave for 2 hours at room temperature, or up to 24 hours refrigerated.
2. For the sauce, melt butter in a medium skillet over medium heat. Add onions and garlic and sauté for 8 to 10 minutes, or until golden. Season with salt and pepper.
3. 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.
4. Grill the chops for 3 to 4 minutes on each side or until desired doneness.
5. To serve, allow 2 chops per person, with Shiraz reduction.
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