Hellbender is a port-style wine made by Red Newt Cellars. It’s rich, complex, peppery and sweet; reduced to a glaze, it pairs well here with rosemary and garlic-coated lamb chops.
Grilled Lamb Chops with Hellbender Glaze
Makes 4 servings
8 lamb chops
2 garlic cloves, minced
2 tablespoons fresh rosemary, minced
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
1 cup Red Newt Hellbender wine
1⁄3 cup sugar
Rub lamb chops all over with minced garlic, rosemary, olive oil and plenty of salt and pepper. Set aside to marinate while you prepare the Hellbender glaze.
In a medium saucepan, bring the Hellbender, sugar and a pinch of salt to a boil, then turn down the heat and simmer until reduced to about half its original volume. Meanwhile, prepare a grill, heated to medium-high heat. Lightly oil the grate if needed.
Grill chops over medium-high heat until starting to firm up and centers are still pink and juicy, about 3 minutes per side. Brush chops immediately with Hellbender glaze and serve with additional glaze for dipping.
Recipe by Amy Maltzan, eggsonsunday.com.