Grilled Lamb Chops ~ Dried Fruit Rosemary Butter
Suggested wine pairing Five Vineyards Cabernet Merlot

An easy recipe for a simple yet spectacular garnish to grilled meats.
The dried fruit in the butter speaks to the intriguing aromas of dark
berry fruit in our Cabernet-Merlot. Simultaneously, the soy, garlic and
rosemary accents underscore the layers of spice, hints of toasty oak and
earthy nuances you'll find in every sip of our Cabernet-Merlot.

Yield:4 portions
  
12 lamb chops
2   tbsp olive oil
1   tbsp dried sour cherries, chopped
1   tbsp dried blueberries, chopped
1   tbsp dried cranberries, chopped
1   tsp garlic, finely chopped
1   sprig fresh rosemary, finely chopped
1   tsp soy sauce
4   ounces butter, soft
     sea salt & white pepper

Method: Combine olive oil, half of the chopped garlic, half of the rosemary and marinate the lamb chops for 2 hours.

Mix together the soft butter, soy sauce, chopped dried fruit and the
remaining   garlic and rosemary. Spoon the butter mixture onto a piece
of plastic wrap and roll up, twisting the ends to form a tight  log
shape then refrigerate. Once thoroughly chilled unwrap and slice into
1/2 cm rounds.
 
Grill the marinated lamb to your preference, season well and top
each lamb chop with a slice of the dried fruit and rosemary butter.
   

Recipe by: The Culinary Team at Mission Hill Family Estate


© Copyright 2013 Mission Hill Family Estate