Wolfgang Puck BRGG0030 Manual page 20

4 Servings
INGREDIENTS
1/2 cup olive oil
6 cloves garlic, minced
1/2 cup dry red wine
1 bunch rosemary, leaves removed
2 tablespoons chopped fresh thyme
12 baby lamb chops (Have butcher trim to lollipop cut), 1 inch thick
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
METHOD
1 Place all the ingredients in a large Ziploc bag, marinate in the
refrigerator for at least 2 hours.
2 Prepare grill by preheating on high for at least 10 minutes.
3 Place lamb chops on grill and cook for 3 minutes per side for med rare.
PRESENTATION
This is wonderful served with a Balsamic Vinegar reduction for dipping. Place 1/2
cup Balsamic vinegar in a small non reactive saucepan, reduce by half, add 1/2
cup beef or chicken stock, reduce by half again. Add 1 tablesppoon of butter while
still simmering. When sauce is thick enough to coat the back of a wooden spoon,
almost syrup consistency, sauce is done.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Grilled Lamb Chops
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