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2011 Epcot Food and Wine Festival - Australia's Grilled Lamb Chop

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Published on Sep 9, 2011

Recipe from Epcot® International Food & Wine Festival Cookbook

Grilled Lamb Chops With Shiraz Reduction
Serves 4

Lamb chops
3/4 cup olive oil
1 tablespoon lime zest
2 tablespoons lime juice
1 tablespoon finely chopped garlic
1/4 cup finely chopped mint
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt
8 Australian lamb chops

Shiraz Reduction
2 tablespoons unsalted butter
1 cup thinly sliced onions
1 tablespoon finely chopped garlic
Coarse salt, freshly ground pepper, to taste
3 cups Shiraz wine

For Lamb chops:
• Combine olive oil, lime zest, lime juice, garlic, mint, pepper, and salt in a shallow dish large enough to place the lamb chops in one layer.
• Coat both side of the chops in the marinade and leave for 2 hours at room temperature, or up to 24 hours refrigerated.
• For the sauce, melt butter in a medium skillet over medium heat.
• Add onions and garlic and sauté for 8 to 10 minutes, or until golden.
• Season with salt and pepper.
• Stir in wine and bring to a boil.
• Reduce heat and simmer for at least 1 hour, or until mixture thickens and reduces to approximately 1 cup. The glaze should be the consistency of syrup.
• Grill the chops for 3 to 4 minutes on each side or until desired doneness.
• To serve, allow 2 chops per person, with Shiraz reduction.

Cook's notes: If you prefer, you can strain the glaze before serving. A flourish of Australia'sdelicate, peach-colored Murray River salt brings out the flavors.

What to drink: Pair with deep, dark red Shiraz from Greg Norman Estates.

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