Smoky Lamb Chops in Red Wine Marinade
Submitted by ellie
Tender lamb rib chops marinated overnight in red wine, crushed juniper berries, garlic and extra-virgin olive oil, then grilled until charred and smoky. Serve with olives and charred pepper skewers.
YIELD
8 servingsPREP
15 minCOOK
15 minREADY
8 hrsThere’s something wonderfully primal about lamb chops kissed by an open flame.
These get soaked overnight in a bold marinade of red wine, crushed juniper berries, garlic and extra-virgin olive oil. The juniper adds a piney, gin-like warmth that pairs with lamb like they were born for each other.
Come grilling time, just lift them from the marinade, season with salt and pepper, and let the barbecue do its thing for about 15 minutes.
Serve alongside olives and charred pepper skewers for a spread that feels like a Mediterranean summer evening, wherever you happen to be.
Chef Tips
- Marinate for as long as you can. All day or overnight gives the wine and juniper time to really penetrate the meat.
- Bring the chops to room temperature for 20 minutes before grilling. Cold meat from the fridge cooks unevenly.
- Turn frequently over the coals for even charring without burning. The wine sugars can caramelize quickly.
Ingredients
Directions
Mix the marinade ingredients in a large shallow dish or plastic container, then add the lamb, turning the chops to ensure they are well coated in the mixture.
Cover with clingfilm or a lid then leave to marinate all day or overnight in the fridge.
If convenient, shake the container every now and then, or turn the chops over in the marinade.
Lift the chops from the marinade then season and cook them on the barbecue for 10 to 15 minutes, turning frequently.
Serve with olives and charred pepper skewers.
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