' Lamb Chops with Frizzled Herbs - Vino Mas

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

Newsletter Signup

Sign up here to stay connected!