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How To make Smoky Lamb Chops In Red Wine Marinade
RED WINE MARINADE :
150 ml Bulgarian country red wine
45 ml extra virgin olive oil
2 cloves garlic peeled and crushed
5 dried juniper berries :
crushed
LAMB :
8 lamb chops -- trimmed of fat
salt and freshly ground black pepper
1. Mix the marinade ingredients in a large shallow dish or plastic container, then add the lamb, turning the chops to ensure they are well coated in the mixture.
2. Cover with clingfilm or a lid then leave to marinate all day or overnight in the fridge. If convenient, shake the container every now and then, or turn the chops over in the marinade.
3. Lift the chops from the marinade then season and cook them on the barbecue for 10-15 minutes, turning frequently. Serve with olives and charred pepper skewers (see recipe).
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Lamb Shoulder Chops - Smoked & Braised | HowToBBQRight
Smoked & Braised Lamb Shoulder Chops cooked on Memphis Wood Fired Pellet Grill
#lambshoulder #lambshoulderchops #howtobbqright
Lamb Shoulder Chops
Lamb is an excellent protein to prepare on the grill. It has a rich flavor with a slight hint of sweetness from the pastures it grazes.
Typically lamb is butchered into 3 primals: The forequarter (shoulder, neck and front legs,) hindquarter (back legs and hip area), and the loin (rib section).
For this Lamb Shoulder Chops recipe I’m using the shoulder cut into 1” thick chops. The shoulder has more connective tissue, so it needs time to break down which makes it perfect for a longer cook on the grill.
Lamb pairs well with fresh herbs and smoke; I use a simple rub of fresh rosemary, minced garlic, Kosher salt, corse ground black pepper, and fresh lemon zest to season the outside. Drizzle the outside of the chops with olive oil and apply a good coat of the seasonings to both sides.
The cooking process is two steps. First brown the outside to develop flavor and then cook with a braising liquid to tenderize. Any grill can be used to cook this recipe just set it up for indirect cooking at 325 degrees. I’m cooking on my Memphis Wood Fire Grill running cherry pellets for flavor. The cherry wood produces a sweet smoke that goes great with lamb.
First the Chops go directly on the cooking grate for about 30 minutes. While the color is developing on the outside, place a dutch oven or roasting pan on the grill (you could do this step on the stove top). Add a little olive oil and butter to the dutch oven and sweat down onion just until it begins to brown. Throw in some minced garlic and more fresh rosemary and cook for just a couple minutes then add the liquids: red wine, beef broth, and chicken stock (about a cup each). Bring the liquid to a simmer and reduce to concentrate the flavor.
Once the chops are browned on both sides move them to the braising liquid and cover with a lid. Continue to cook at 325 degrees for 2 1/2 hours or until the meat shreds easily with a fork. I like to serve it family style on a big platter of mashed potatoes with roasted carrots.
Yukon Gold Homestyle Mashed Potatoes
- 3 lb Yukon Gold Potatoes
- 1 cup heavy cream
- 8 Tablespoons butter
- ½ cup sour cream
- 1 teaspoon salt
- ½ teaspoon black pepper
Fill large pot ½ full with warm water, season with salt and bring to boil. Cut potatoes into 1-inch cubes and boil until tender - about 10 to 12 minutes. Drain potatoes and mash using a potato masher or mixer. Add remaining ingredients and whisk to combine. Taste for seasoning and serve hot.
You can cook the carrots right on the grill as well. Wash and peel whole carrots, drizzle with olive oil and season with simple Salt and Pepper. They’ll need about 30 minutes to cook.
Arrange the pieces of tender, juicy lamb over the potatoes and drizzle with a little of the braising liquid. Place the carrots on the side and garnish with chopped parsley. This lamb will absolutely melt in your mouth. The rich flavors from fresh herbs and wine create a truly special dish.
Lamb Shoulder Chops Ingredients:
- 4 Lamb Shoulder Chops 1” thick
- 2 Tablespoons Kosher Salt
- 2 Tablespoons Corse Ground Black Pepper
- 2 Tablespoons Fresh Rosemary chopped fine
- 1 Tablespoon Lemon Zest
- 4 Cloves Garlic minced
- 1/4 cup Olive Oil
Lamb Shoulder Chops Braising Liquid:
- 1 Onion cut into strips
- 4 Cloves Garlic minced
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 1 Tablespoon Fresh Rosemary chopped fine
- 1 Cup Red Wine
- 1 Cup Beef Broth
- 1 Cup Chicken Broth
Directions:
1. Drizzle Lamb Shoulder Chops with Olive Oil. Combine Kosher Salt, Black Pepper, Rosemary, Garlic, and Lemon Zest in a small Bowl. season each chop on both sides.
2. Prepare wood fired pellet grill or other similar grill for indirect cooking at 325 degrees using cherry wood pellets or chunks for smoke flavor.
3. Place lamb on grill surface and cook for 1 hour flipping after 30 minutes to brown both sides.
4. In a dutch oven or roasting pan add olive oil and butter. Cut the onion into strips and brown in the dutch oven for 5-7 minutes. Add garlic, rosemary and cook an additional 2-3 minutes. Pour in Red Wine, Beef Broth, & Chicken Broth and bring to a simmer. Reduce the liquid and place each chop in the dutch oven once browned. Cover and cook for 2 1/2 hours or until fork tender.
5. Serve family style over mashed potatoes or rice.
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White wine marinaded lamb chops
White wine marinaded lamb chops. I used my @avidarmor marinate function to drive the marinade deep into the meat.
.
Marinade
1/2 cup white wine
2 tsp garlic paste
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried oregano
1 tbsp avocado oil (sub olive oil)
Salt and pepper the lamb chops first before adding the marinade
.
Garlic aioli sauce
1 tbsp mayo
2 tsp garlic paste
1 tsp avocado oil
1 tsp dried dill
.
#fieldtosealed #avidarmor #lambchops #grilledlambchops
Lamb in Red Wine | Everyday Gourmet S7 E44
As seen on Everyday Gourmet.
Lamb Chops with Cherry/ Red Wine Reduction Sauce and Fondant Potatoes! #lambchops #potatoes
I had the pleasure of cooking with @Valencia Valentin Voilà this past weekend. In this video she will demonstrate how to make Lamb Chops with Cherry/ Red Wine Reduction Sauce and Fondant Potatoes! ????????????
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PLEASE NOTE:
Marinate Lamb Chops before you start preparation. You can marinate the night before for a bolder flavor. Potatoes should bake for 25-30 minutes at 400 degrees depending on your oven or until the broth is completely evaporated. Do a fork test after 25 minutes for tenderness. Only put broth to middle of the potatoes do NOT cover them in broth it will make them mushy????????♀️Lamb Chops typically are cooked 3-4minutes per side on medium heat. For well done (as requested- shown in this video)cook approximately 6-7 minutes per side on medium heat. For perfect wellness use meat thermometer 170 degrees is roughly well done???????????????? **Beef Bouillon used in this video not Chicken**
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