Grilled marinated lamb chops with garlic butter balls

12 August 2010

The fresh herb character on the nose of our wine match (Pinot Noir) and the sweet, yet tart berry fruits on the palate are a perfect match to lamb.  This was originally a Robert Carrier recipe, although over time it has perhaps seen a deviation from the original as we lost that recipe some years ago sadly.  That said, it still remains a firm favourite of ours and friends alike.  We hope you and your friends enjoy it!

Serves 4
Preparation time: 20 minutes
C
ooking time: 12 minutes

Ingredients

The marinated chops:

8 lamb chops
3 tablesfoons of olive oil
1 shallot, peeled and finely chopped
1 clove of garlic, peeled and sliced
1 large sprig of thyme
1 large sprig of rosemary
1 bay leaf
1 tablespoon of dry white wine
salt and pepper

The garlic lemon butter balls:

75g unsalted butter (allow to soften a little)
1 large clove of garlic, peeled and crushed
1 tablespoon of flat leaf parsley, finely chopped
1/2 grated lemon and its juice
salt and pepper

Instructions:

For the lamb marinade, put all the ingredients in a food bag and allow them to marinade for a minimum of 2 hours in the fridge - longer if you can.

To make the garlic butter balls, place all the ingredients in a bowl and combine well - a fork works beautifully for this.  With a teaspoon scoop out some of the garlic butter mixture and with your hands roll into small balls and place onto a plate.  The idea is to make 4 garlic balls about the size of a malteser and leave them in the fridge for a couple of hours to set.  This can be done the day before, but best ot put cling-film over them to avoid a garlic-infused contents of your fridge!

When ready to cook the lamb, remove the chops from the mrinade and dry with kitchen towel.  Heat your grill to the max and cook each chop to your preference - ideally they should be medium rare, so approx 2-3 mins each side depending on the size of the chops and your grill.

Remove the garlic balls from the fridge, cut in half and place them on top of each chop.

Serve with a green salad and French fries, not to forget the glass of our Pinot Noir.  Bistro heaven!

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