Mediterranean Lamb Chops

Cooking Instructions

1) To marinate chops: In a small bowl, mix olive oils, garlic, mint and lots of freshly ground pepper. Lay chops in a single layer in a large shallow glass dish and sprinkle them liberally with fresh pepper. Spoon marinade over chops, turning each over to coat on all sides. Pour any remaining marinade over all. Cover with plastic wrap and allow to sit at room temperature from 30 minutes to 2 hours or refrigerate overnight.

2) To broil chops: Position oven rack to upper 1/3 and preheat the broiler until very hot. Melt jelly in a small saucepan over low heat. Place chops on a cold broiler pan and broil 5 inches from heat source, turning once until almost medium-rare, 4 to 5 minutes per side. Remove from broiler and spoon about 1-1/2 teaspoons melted jelly on top of each chop. Place back under broiler for 1 to 2 minutes to caramelize jelly.

3) To serve: Place chops on a heated serving platter and garnish with fresh mint leaves. Serve hot with sharp steak knives.

Wine Pairing(s)

Chateau Beard Saint Emilion Grand Cru

Martin Ray Merlot

Marziano Abbona Pressenda

Sichel Chateau D'Angludet Margaux

Hoffmann's Cabernet Sauvignon

Alain Jaume Chateauneuf-du-Pape

Barton & Guestier Chateauneuf-du-Pape

Chateau Jean de Pey Bordeaux

Louis Bernard Cotes du Luberon

Domaine de la Mordoree Chateauneuf du Pape 'La Reine des Bois'