Grilled Lamb Chops With Tomato-Black Olive Vinaigrette

Serve with Schramsberg Brut Rosé
Serves 6

Ingredients

Marinade

  • 1 cup red verjus
  • 1 cup dark soy sauce
  • 1⁄2 cup dark brown sugar
  • 2 tablespoon Dijon mustard
  • 4 cloves garlic, peeled and mashed
  • 2 teaspoon olive oil
  • 1 sprig fresh rosemary, for flavoring and basting brush

Vinaigrette

  • 3 ripe tomatoes, peeled and seeded
  • 2 cups kalamata olives, pitted and roughly chopped
  • 1⁄2 cup extra virgin olive oil
  • 1 tablespoon sherry or balsamic vinegar
  • 1 tablespoon chopped parsley
  • salt and pepper to taste

Preparation

  • Marinate lamb chops for one hour.
  • Grill over hot charcoal fire until medium rare, basting periodically.
  • After removing the meat from the grill, allow to rest for 5 minutes before serving.
  • Drizzle with vinaigrette and serve extra alongside.

 

Submitted by Chef Jim Neal

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