Succulent Lamb Chops

These grilled lamb chops are packed with flavour but still incredibly simple to prepare. I marinate the lamb in red wine, garlic, rosemary, salt and black pepper before grilling them over high heat for a beautiful char. Once off the grill, I finish the chops with fresh garlic, parsley and Scotch bonnet sauce and serve with creamy garlic mashed potatoes and sautéed bok choy.   Serves 4   Ingredients: For the Lamb Chops 10-12 lamb chops ½ cup dry red wine 2 tablespoons olive oil 4 cloves garlic, finely minced 1 tablespoon dried rosemary 1 teaspoon salt, or to taste 1 teaspoon freshly ground black pepper For the Fresh Garlic & Herb Sauce ¼ cup fresh parsley, finely chopped 2 cloves garlic, finely minced ¼ Scotch bonnet pepper, finely minced, or to taste 3 tablespoons extra-virgin olive oil 1 tablespoon freshly squeezed lemon juice ½ teaspoon lemon zest Salt, to taste Freshly ground black pepper, to taste   Method 1. Marinate the lamb: Place lamb chops in a large bowl or shallow dish. Add the red wine, olive oil, garlic, rosemary, salt and black pepper. Turn the chops several times, making sure they are well coated in the marinade.

Marinate lamb chops in red wine, olive oil, garlic, rosemary, salt and black pepper.(Photo: Alan Smith)

2. Cover and refrigerate for at least 1 hour, or for a few hours if time allows, allowing the red wine, garlic and rosemary to flavour the lamb. 3. Remove the lamb from the refrigerator approximately 20-30 minutes before grilling. Lift the chops from the marinade and allow excess liquid to drip off. Discard remaining marinade. 4. Make the fresh garlic and herb sauce: Combine the parsley, garlic, Scotch bonnet, olive oil, lemon juice and lemon zest in a small bowl. Season with salt and black pepper, then stir well. Let the sauce sit for about 10 minutes to allow the flavours to come together. 5. Preheat a grill or grill pan over medium-high to high heat. Once the grill is hot, add the lamb chops in a single layer, leaving a little space between each one.

Grill for approximately 3-4 minutes on the first side, then turn and cook for another 2-4 minutes. (Photo: Alan Smith)

6. Grill for approximately 3-4 minutes on the first side, then turn and cook for another 2-4 minutes, depending on the thickness of the chops and your preferred doneness. The lamb should develop a beautiful char on the outside while remaining tender inside. 7. Transfer the grilled lamb chops to a serving platter and allow them to rest for 5 minutes.

Transfer the grilled lamb chops to a serving platter. (Photo: Alan Smith)

8. Spoon the fresh garlic and herb sauce over the warm lamb chops just before serving. 9. Serve with creamy garlic mashed potatoes and sautéed bok choy.

Shan’s Red Wine & Rosemary Grilled Lamb Chops with Fresh Garlic & Herb Sauce (Photo: Alan Smith)

Serve with creamy garlic mashed potatoes and sautéed bok choy. (Photo: Alan Smith)

Shan’s Tip After removing the lamb from the red wine marinade, let the excess marinade drip off before placing the chops on the hot grill. Too much liquid can prevent the lamb from getting that beautiful char. And give the chops a few minutes to rest after grilling before adding the fresh herb sauce — it keeps the lamb juicy while the warm meat brings out all the flavour of the garlic, parsley and Scotch bonnet. Recipe courtesy of Shanice Gore