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Grilled Lamb Chops with Hellbender Glaze

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Grilled Lamb Chops

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.

See more from the 2014 Wine issue, including the recipe for a spring pea risotto.

1 thought on “Grilled Lamb Chops with Hellbender Glaze”

  1. Pingback: Spring Pea Risotto | Edible Finger Lakes : Edible Finger Lakes

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