Portuguese-Style Grilled Stuffed Lamb ..

Cooking Instructions

For the stuffing, heat 2 tablespoons butter in a small saute pan over medium heat. Add the onion and cook until translucent, about 10 minutes. Add the garlic and cook 2 to 3 minutes. Remove from the heat and combine with the remaining butter, the bread crumbs, almonds, cilantro, and olives. Season to taste with salt and pepper. The stuffing should hold together when squeezed in your hand; if it is too dry add 1 to 2 more tablespoons melted butter,

For the lemon butter, place all the ingredients in a food processor and process until blended. Season to taste with salt and pepper.

Heat the grill or broiler. Stuff each chop with 2 tablespoons of the filling and brush with the oil. Lightly sprinkle with salt and pepper and grill or broil 4 minutes each side for medium-rare. Spread with the butter and serve with fried potatoes and sauteed carrots with mint.

Wine Pairing(s)

Sterling Reserve Merlot

Almaden Blush Chablis

Mionetto Il Rose

Lieu-dit Beauregard 'Bourgueil'

Chateau Haut-Brion Cru Classe De Graves 'Pessac-Leognan'

Cave de Tain l"Hermitage Crozes Hermitage

Rex Hill Pinot Noir

Clos Malverne Sauvignon Blanc

Schug Cabernet Sauvignon

Dona Paula 'Los Cardos' Malbec-Rose