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Epicurious

Cabernet Sauvignon and Green Garlic Marinated Lamb Chops with Mint Chimichurri

By Tom Gore Vineyards
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Recipe information

  • Yield

    4–6 servings

Ingredients

FOR THE LAMB

1 dozen individual lamb chops
Salt and pepper

FOR THE MARINADE

1 cup Tom Gore Vineyards Cabernet Sauvignon
1/2 cup olive oil
1/4 cup soy sauce
2 tablespoons spicy Dijon mustard
1/4 cup onions, chopped
1/4 cup green garlic, chopped
2 sprigs fresh thyme
1 teaspoon black pepper

FOR THE MINT CHIMICHURRI

1/4 cup green garlic, finely minced
3 tablespoons capers, finely minced
5 anchovies, finely minced
1 shallot, finely minced
1 cup fresh parsley, finely chopped
1/2 cup fresh mint, finely chopped
1/2 cup fresh oregano, finely chopped
1/4 cup fresh tarragon, finely chopped
1 tablespoon red pepper flakes
1/3 cup red wine vinegar
1 cup extra virgin olive oil
2 teaspoons black pepper
1 teaspoon kosher salt

Preparation

  1. Step 1

    1. Combine all marinade ingredients together and cover lamb chops. Refrigerate and let marinade for 12 hours.

    Step 2

    1. Remove chops from marinade and sprinkle with salt.

    Step 3

    1. Grill over high heat. About 2 minutes on each side. Let rest for 5 minutes before serving.

    Step 4

    1. For chimichurri, combine all ingredients together and serve at room temperature. Drizzle over lamb and serve.
TagsMarinadeLamb ChopLambMeatGarlicRoot VegetableVegetableMintHerbs & SpicesTarragonParsleyMainGluten FreeDairy FreeWeeknight MealsGrillingEpicurious
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