Black Garlic Lamb Chops with Red Wine Reduction

Miami Beach Personal Chef Event Catering

Marinade adapted for this recipe from RecipeZaar. You can choose either lamb chops from the USA or New Zealand. The ones from New Zealand are a bit smaller, but more gamey. This recipe was written using ones from the US. You can use a grill pan on the cook top if not using an outdoor barbecue.

Serves 4

12 lamb loin chops, 1/2-3/4 inch/1.5-1.9cm thick

1 teaspoon/5ml sea salt

4-5 cloves black garlic

2 cups/500ml full body red wine (we used a cabernet)

Marinade:

1/4 cup/60ml red wine vinegar

2 tablespoons/30ml chopped fresh rosemary

1tablespoon/15ml chopped fresh thyme

1 teaspoon/5ml minced fresh garlic

2 tablespoons/30ml olive oil

fresh ground black pepper to taste

Have your butcher trim most of the visible fat and "French" the lamb chops. Make a paste of the black garlic and sea salt. Rub the paste on the chops.

Combine marinade ingredients. Place lamb chops inside a resealable bag large enough to hold all of the chops, pour marinade in, and marinate 1-4 hours in the refrigerator. (I marinated mine about one hour, which was fine.)

Preheat grill to high heat. (You can only hold your hand there for 1-2 seconds at that heat.) Grill lamb chops about 3 minutes per side for medium-rare. Cooking time will depend on the thickness of the lamb chops and how hot your grill is, but I cooked mine for 5-6 minutes total cooking time and they were perfectly medium rare. Season with sea salt to taste and serve hot.

While chops are cooking pour the marinade and wine into a sauce pan on medium high heat. Bring to a boil and cook for 3-4 minutes or the mixture is syrupy. You can add a slurry of corn starch and wine to thicken slightly. If using a grill pan you can take the chops out, cover with foil on a plate and pour everything into the grill pan. Strain the sauce. Pour over the chops.

Serve with Paris Mash for a decadent meal.

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