RECIPE OF THE WEEK - Litchfield Hills Wine Market

RECIPE OF THE WEEK
Grilled Lamb Chops With Savory Pluot Jam
2 pounds lamb chops, such as rib, arm or shoulder
chops
-- Oil, as needed, for grilling
-- Salt and freshly ground black pepper to taste
1/2 tablespoon olive oil
1/2 cup finely chopped onion
1/2 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary
1 clove garlic, crushed
1/2 pound pluots or plums, pitted and cut into wedges
1/8 cup dry red wine
1 tablespoon sugar
• Season the lamb chops liberally with salt and pepper.
Preheat a grill or grill pan to medium-high heat, and
lightly grease the grate with oil. When preheated, grill
the lamb to desired doneness. Let rest, tented with foil.
• Meanwhile, pour the olive oil into a medium-large
saute pan over medium heat. Add the onion and saute
until tender, about 8 minutes. Add the thyme, rosemary
and garlic, and saute for 1 minute.
Add the pluots and cook, stirring to coat with the herbs,
about 2 minutes. Add the red wine and sugar; bring to a
simmer and simmer gently until thickened and jammy,
about 10 to 12 minutes.
• Remove the garlic clove from the sauce, and season
the sauce to taste with salt and pepper; the sauce will
be tart but this will go well with the lamb (and any wine
you might serve with it). Serve the chops covered in the
sauce.
Serve with: Nudo Petit Verdot from Jumilla, Spain
Intense, full-bodied, rich and deep. Hints of cedar and
cigar box on the nose. Layers of dark berry flavors on
the palate. Firm but pleasing tannins.
RECIPE OF THE WEEK
Grilled Lamb Chops With Savory Pluot Jam
2 pounds lamb chops, such as rib, arm or shoulder
chops
-- Oil, as needed, for grilling
-- Salt and freshly ground black pepper to taste
1/2 tablespoon olive oil
1/2 cup finely chopped onion
1/2 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary
1 clove garlic, crushed
1/2 pound pluots or plums, pitted and cut into wedges
1/8 cup dry red wine
1 tablespoon sugar
• Season the lamb chops liberally with salt and pepper.
Preheat a grill or grill pan to medium-high heat, and
lightly grease the grate with oil. When preheated, grill
the lamb to desired doneness. Let rest, tented with foil.
• Meanwhile, pour the olive oil into a medium-large
saute pan over medium heat. Add the onion and saute
until tender, about 8 minutes. Add the thyme, rosemary
and garlic, and saute for 1 minute.
Add the pluots and cook, stirring to coat with the herbs,
about 2 minutes. Add the red wine and sugar; bring to a
simmer and simmer gently until thickened and jammy,
about 10 to 12 minutes.
• Remove the garlic clove from the sauce, and season
the sauce to taste with salt and pepper; the sauce will
be tart but this will go well with the lamb (and any wine
you might serve with it). Serve the chops covered in the
sauce.
Serve with: Nudo Petit Verdot from Jumilla, Spain
Intense, full-bodied, rich and deep. Hints of cedar and
cigar box on the nose. Layers of dark berry flavors on
the palate. Firm but pleasing tannins.