Lamp Chop Recipe – 2019 Syrah

Lamp Chop Recipe – 2019 Syrah

Harmonically tuned to the vineyard from which it came—this special wine elegantly embodies the terroir of the Stillwater Creek Vineyard. Offering juicy layers of ripe fruit, raspberry and cassis, its depth, concentration and firm tannins support a full but well balanced mouthfeel and a long, supple finish.

Indulge in the perfect fusion of flavors with these succulent lamb chops, marinated in a rich blend of cumin, honey, and aromatic spices. Accompanied by a zesty mint chutney and a luscious finishing sauce, this recipe promises a culinary symphony that elevates your dining experience.

(meat needs to marinate overnight or up to 24 hours before cooking)

1 T + 1 t cumin

¼ cup + 2 T honey, warmed

1 cup whole milk or buttermilk

4 garlic cloves, peeled

¼ cup + 1 T extra-virgin olive oil

1 t kosher salt

¼ t freshly ground pepper

2 limes, juiced

1 garlic clove, peeled

One inch piece of fresh ginger, peeled and roughly chopped

1 roasted habanero or jalapeno chili pepper, to taste

1 cup yoghurt

1 T sugar

2 cups fresh mint

Salt & freshly ground pepper, to taste

4-6 lamb chops.

1 T + 1 t cumin

Clean bone end and create a lollypop or tomahawk shape.

(Hint: lamb trimmings can be prepared and used as cook snack)

1 t fresh lemon juice

½ cup water or chicken stock

Reserved honey cumin mixture

1. In a food processor combine lime juice, garlic, ginger, chili pepper, yogurt, and sugar. Puree until smooth. Add mint leaves and pulse a couple of times until leaves are coarsely chopped. Salt & pepper to taste. Put in a small bowl for serving, cover, and refrigerate.

Marinate Meat:

1. Combine warmed honey and cumin in a bowl.

2. Reserve 1 T of the honey and cumin mixture for finishing sauce.

3. Combine the remaining honey and cumin mixture with milk or buttermilk.

4. Add garlic, 3 T olive oil, 1 t salt and ¼ t pepper, stir.

5.  Place lamb and marinade into a 1 gallon zip lock bag, make sure all pieces of lamb are covered with marinade.

6.  Refrigerate overnight.

1.Pre-heat oven to 450 degrees (Hint: Add baking sheet to oven to warm.)

2. Remove lamb from marinade and pat dry.

3. In a large skillet heat remaining 2 T olive oil until almost smoking.

4. Add lamb and cook until browned on both sides.

5. Transfer to hot baking sheet and roast until medium rare, 135 degrees. (USDA recommends 145 degrees.)

6. Transfer to warmed platter.

1. Stir 1/2 t of lemon juice into the reserved 1 T of honey mixture and lightly brush half of mixture on lamb chops.

1. Combine warmed honey and cumin in a bowl.

2. Add any juices from platter, simmer for 2 minutes, and stir in remaining honey and lemon juice mixture.

3. Season with salt and pepper to taste.

4. Pour sauce around lamb chops and serve with chutney on the side.