Grilled Lamb Chops with Shiraz Reduction

This Australian dish from the 2011 Epcot International Food & Wine Festival Cookbook pairs tender lamb with a luscious wine sauce. And because the meat is cooked on the grill, your kitchen stays cool!

 

Serves 4

 

Lamb Chops

3/4 cup olive oil

1 tablespoon lime zest

2 tablespoons lime juice

1 tablespoon finely chopped garlic

1/4 cup finely chopped mint

1/2 teaspoon freshly ground pepper

1/2 teaspoon salt 

8 Australian lamb chops

 

Shiraz Reduction

2 tablespoons unsalted butter

1 cup thinly sliced onions

1 tablespoon finely chopped garlic

Coarse salt, freshly ground pepper, to taste

3 cups Shiraz wine

 

  1. Combine olive oil, lime zest, lime juice, garlic, mint, pepper, and salt in a shallow dish large enough to hold the lamb chops in one layer. Coat both side of the chops in the marinade and leave for 2 hours at room temperature, or up to 24 hours refrigerated.
  2. For the sauce, melt butter in a medium skillet over medium heat.  Add onions and garlic and sauté for 8 to 10 minutes, or until golden.  Season with salt and pepper.
  3. Stir in wine and bring to a boil. Reduce heat and simmer for at least 1 hour, or until mixture thickens and reduces to approximately 1 cup. The glaze should be the consistency of syrup.
  4. Grill the chops for 3 to 4 minutes on each side or until desired doneness.
  5. To serve, allow 2 chops per person, with Shiraz reduction.

Cook’s notes: If you prefer, you can strain the glaze before serving. A flourish of Australia’s delicate, peach-colored Murray River salt brings out the flavors.

What to drink: Pair with deep, dark red Shiraz from Greg Norman Estates.

Posted 8 months ago
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