Grilled Lamb Chops ~ Dried Fruit
Suggested wine pairing Five Vineyards Cabernet Merlot
An easy recipe for a simple yet spectacular garnish to grilled
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.
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
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