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Grilled Lamb Chops with Hellbender Glaze

Amy Maltzan
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.
Course Dinner, Main Course
Servings 4 servings

Ingredients
  

  • 8 lamb chops
  • 2 cloves garlic minced
  • 2 tablespoons rosemary fresh, minced
  • 1 tablespoon olive oil
  • salt to taste
  • black pepper freshly ground, to taste
  • 1 cup Red Newt Hellbender wine
  • 1/3 cup sugar

Instructions
 

  • 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.

Notes

Recipe by Amy Maltzan, eggsonsunday.com.
See more from the 2014 Wine issue, including the recipe for a spring pea risotto.
Keyword Glaze, grilled, Hellbender, lamb, lamb chops