Place the lamb chops in a glass baking dish. Mix together the vinegar, oil, dill, salt, and pepper and pour over the lamb. Cover and marinate overnight, turning the chops at least once.
Make the Sour Cream Sauce. In the top of a double boiler mix the sauce ingredients together. Heat gently over simmering water. Do not let boil, or the sauce will separate. (Makes about 2 cups.)
Heat the broiler to its highest point. Broil 6 to 7 inches from source of heat for 6 to 8 minutes on each side, or until the chops are done as you like them. Brush frequently with marinade during cooking. Serve with the Sour Cream Sauce.
Wine Pairing(s)
Verdillac Bordeaux
M. Chapoutier 'Belleruche' Côtes-du-Rhône
Murphy Goode Cabernet Sauvignon
Barton & Guestier 'Marquis de Tourny' Graves
St. Innocent 'Shea' Pinot Noir
Chateau de Beaucastel Chateauneuf-du-Pape
Maysara 'Jamsheed' Pinot Noir
Stones Throw Sauvignon Blanc
Cristom Jessie Vineyard Pinot Noir
Water Color Sauvignon Blanc
Calories From Fat 234 Protein 5 Total Fat 25 Carbohydrates 9
Calories 281 Calcium 235 Iron 4 Sodium 452 Vitamin A 999 Vitamin C 7 Cholesterol 33
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