Grilled Lamb Chops with Red Wine, Garlic and Honey Glaze |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
The honey does not sweeten the chops-it just helps them brown. For an authentic accompaniment, uncork a bottle of the pungent resin-flavored Greek wine called retsina, or simply opt for a favorite Sauvignon Blanc. Serve coffee ice cream and purchased baklava to complete the menu. Ingredients:
3/4 cup dry red wine |
1/4 cup olive oil |
3 tablespoons chopped fresh oregano |
2 tablespoons minced garlic |
2 teaspoons red wine vinegar |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
8 1- to 1 1/4-inch-thick loin lamb chops (about 2 1/2 pounds total), fat well trimmed |
2 tablespoons honey |
Directions:
1. Mix first 7 ingredients in large glass baking dish. Arrange lamb chops in single layer in dish; turn to coat. Cover and refrigerate at least 2 hours, turning and basting often. (Can be prepared 1 day ahead. Keep chilled.) Prepare barbecue (medium-high heat). Transfer lamb to plate. Mix honey into marinade. Grill lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium-rare.
2. Prepare barbecue (medium-high heat). Transfer lamb to plate. Mix honey into marinade. Grill lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium-rare.
|
|