Lamb Chops with Frizzled Herbs paired with Dancing Crow Cabernet
½ cup extra-virgin olive oil
¼ cup red wine vinegar
¼ cup red wine - I used the La Storia Merlot
8 large garlic cloves (chopped)
¼ cup plus 2 tablespoons rosemary leaves
14 frenched lamb chops
Olive oil for cooking chops
16 sage leaves
¼ cup flat-leaf parsley leaves
Kosher salt and freshly ground pepper
NOTE: I added a bunch of different herbs to the herb mixture, you can add any fresh herbs you have on hand.
Step 1 : In a large glass baking dish, whisk the olive oil, vinegar, wine, garlic and 2 tablespoons of the rosemary. Add the chops to the marinade and turn to coat. Season with salt and pepper. Let stand for 30 - 45 minutes.
Step 2: Meanwhile, in a small saucepan, heat olive oil until shimmering. Add the remaining 1/4 cup of rosemary leaves to the hot oil and fry for 15 seconds, add sage, about 45 seconds; add the parsley leaves to the hot oil and cover the pan immediately to avoid splattering; fry for 15 seconds. Season the herbs with salt. Set aside.
Step 3: Heat a grill pan. Working in batches, grill the chops over moderately high heat, turning once, just until pink in the center, about 6 minutes total. Transfer the lamb chops to plates, sprinkle with the frizzled herbs and serve.
Paired with Dancing Crow Cabernet
Adapted from Food and Wine annual cookbook 2010