Grilled Loin Lamb Chops with Red Wine, Garlic and Honey Glaze

Pairs Well With

Serves 4


¾ cup Pedroncelli Zinfandel

¼ cup olive oil

3 T chopped fresh oregano

2 T minced garlic

2 t red wine vinegar

½ t salt

½ t ground black pepper

8 1-1 ¼ inch thick loin lamb chops (about 2 ½ pounds total), fat well trimmed

2 T honey


Mix first 7 ingredients in large glass baking dish. Arrange lamb chops in single layer in dish; turn to coat.  Cover and refrigerate at least 2 hours, turning often.  (Can be prepared 1 day ahead, keep chilled.)  Prepare barbecue (medium-high heat).  Transfer lamb to plate.  Mix honey into marinade.  Grill lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium-rare. Serve with grilled potatoes and an arugula salad with parmegiano reggiano.