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Recipe Detail Page
Grilled Lamb Chops with Chambord Glaze
Spring 2010
Just in time for the first barbecue of the season, a glossy berry-flavoured glaze gives lamb chops a new twist.
Serves 6
1 cup (250 mL) Chambord
¼ cup (50 mL) raspberry vinegar
1 tbsp (15 mL) finely chopped rosemary leaves
2 cloves garlic, minced
¼ tsp (1 mL) hot pepper flakes
12 lamb loin chops (about 2 lbs/1 kg)
Kosher salt and freshly ground black pepper
Rosemary sprigs and/or raspberries for garnish
1. In a large sealable freezer bag, combine ½ cup (125 mL) Chambord, 2 tbsp (25 mL) vinegar, rosemary, garlic and hot pepper flakes. Add lamb chops. Squeeze out air and seal bag, turning to coat lamb chops evenly with marinade.Refrigerate overnight, turning bag occasionally.
2. Remove lamb chops from bag, discarding marinade. Pat lamb chops dry with paper towels. Let stand at room temperature for 30 minutes.
3. In a small saucepan, combine remainingChambord and vinegar. Bring to a boil over medium-high heat. Reduce heat to medium and simmer for about 5 minutes or until liquid has reduced by about two-thirds and is slightly syrupy. Remove the saucepan from the heat.
4. Preheat the barbecue to medium-high.Sprinkle chops on both sides with salt and pepper to taste. Grill chops for 4 to 6 minutes, turning once and basting once or twice with the glaze, until chops are medium-rare, well-marked with grill marks and glossy with glaze (reduce the heat to medium if chops start to scorch). Garnish platter with rosemary and/or raspberries.
Serves 6
