I recently received in the mail a collection of recipes from Colleen’s Kitchen along with some spice packets. I happen to have a package of New Zealand Lamb Chops in the freezer and saw Colleen’s recipe for Grilled Lambs with Mustard Herb Rub. In the book she paired it with a Goosecross Cabernet Franc.
I new I could do this and have to say the recipe was so easy!!! I even invited my mom over for dinner and made roasted potatoes and green beans to accompany the meal
The Cabernet Franc that I pulled out was from 2008. Aromas of toasty oak, cherry and cassis filled the glass. A little bit of tobacco on the palate with cherry, blackberry spice and black pepper. The black pepper lingers on the finish but then a bit of cherry pops out to finish it off.
There was a good bit of tannins left in this wine which made it a great pairing for the lamb. As the tannins break down the fat in the lamb and give the wine and lamb great flavor and taste.
8 lamb chops (I had 6)
2 tablespoons Dijon mustard
1 clove minced garlic
1 tablespoon Whole Spice Herbs de Provence
1 teaspoon rosemary, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium red onion, sliced thin
Combine mustard, garlic, Herbs de Provence, rosemary, salt and pepper to make a paste. Rub the lamb chops on all sides with the paste. Scatter the onions in the bottom of a glass rectangular Pyrex pan, place the lamb chops on top. Cover with plastic wrap and refrigerate for 2 hours. Remove meat from fridge for 30 minutes before grilling to bring to room temperature.
Prepare BBQ for direct medium heat. Remove meat from pan and discard onion (see my note below about onion). Grill 5 minutes on each side for medium-rare.
Hudson Valley Wine Goddess twist – Take an iron skillet and put some oil in it and put it on grill. Take the red onions that are in the Pyrex pan and place in skillet. Saute onions to desired crispness. (I like mine real crispy.)