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Looking for an easy way to spice up lamb chops? This recipe is quick to make and terrific with Greenwood Ridge Vineyards Merlot.
Mediterranean Lamb Chops
4 - 6 thick cut lamb chops
1 Tb. "Eye of the Dragon" olive oil
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1/2 cup balsamic vinegar
2 Tbs. minced black olives (Greek olives work well)
2 rosemary sprigs
3 Tbs. chilled butter
Equipment: Measuring cup and spoons, sauce pan, sauté pan, chopping board, knife.
Preheat oven to 400° and heat the sauté pan on high. Bring vinegar and rosemary to a boil in a saucepan and reduce the heat to medium. Let boil down to about 2 - 3 tablespoons. Vinegar will start to thicken slightly.
Trim the lamb chops and season them with olive oil, salt and pepper. Sear both sides of the chops in the smoking hot pan and place them in the oven for 3 - 4 minutes depending on their thickness. Remove and let rest.
Remove the rosemary from the vinegar and add the minced olives. When the sauce begins to bubble again, add the butter and stir until incorporated. Spoon the sauce on top of the chops. Try serving this dish with couscous, or rice cooked with saffron.