Grilled Lambchops With Shiraz Reduction Recipe

Grilled Lambchops With Shiraz Reduction

Ingredients

Lamb Chops
• 3/4 cup olive oil
• 1 tablespoon lime zest
• 2 tablespoons lime juice
• 1 tablespoon finely chopped garlic
• 1/4 cup finely chopped mint
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon salt
• 8 Australian lamb chops
Shiraz Reduction
• 2 tablespoons unsalted butter
• 1 cup thinly sliced onions
• 1 tablespoon finely chopped garlic
• Coarse salt, freshly ground pepper, to taste
• 3 cups Shiraz wine

Instructions

1. Combine olive oil, lime zest, lime juice, garlic, mint, pepper, and salt in a shallow dish large enough to hold the lamb chops in one layer. Coat both side of the chops in the marinade and leave for 2 hours at room temperature, or up to 24 hours refrigerated.
2. For the sauce, melt butter in a medium skillet over medium heat. Add onions and garlic and sauté for 8 to 10 minutes, or until golden. Season with salt and pepper.
3. Stir in wine and bring to a boil. Reduce heat and simmer for at least 1 hour, or until mixture thickens and reduces to approximately 1 cup. The glaze should be the consistency of syrup.
4. Grill the chops for 3 to 4 minutes on each side or until desired doneness.
5. To serve, allow 2 chops per person, with Shiraz reduction.