Grilled Lamb Chops with Wine Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Karen Gorman of Gunnison, Colorado proves you donât need fancy ingredients to create an elegant entree. The rich sauce and roasted tomatoes complement the and tender grilled chops beautifully. Ingredients:
2 tablespoons finely chopped sweet onion |
3 teaspoons olive oil, divided |
1 cup dry red wine |
1 teaspoon butter |
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
1 cup cherry tomatoes |
6 whole unpeeled garlic cloves |
2 garlic cloves, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 lamb rib or loin chops (6 ounces each) |
Directions:
1. In a small saucepan, saute onion in 1 teaspoon oil until tender; add the wine. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Stir in butter and thyme. Remove from the heat; keep warm.
2. Place tomatoes on a double thickness of heavy-duty foil. Drizzle with 1 teaspoon oil. Fold foil around tomatoes and seal tightly; set aside. Repeat with whole garlic cloves and remaining oil. Grill garlic, covered, over medium heat for 30 minutes.
3. Meanwhile, combine the minced garlic, salt and pepper; rub over chops. Grill lamb and tomato packet, covered, over medium heat for 6-8 minutes on each side or until lamb reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
4. Open tomato packet carefully to allow steam to escape; place tomatoes in a small bowl. When garlic is cool enough to handle, squeeze softened garlic over tomatoes; toss to coat. Serve lamb with tomatoes and wine sauce. Yield: 4 servings.
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