Sunday, March 13, 2011

Lamb Chops & Luchador Shiraz

Video link to yesterday's cooking:
unWine'd TV

unWine'd with a pour...

Lamb Chops
I used garlic infused EVOO, crushed rosemary, kosher salt, cracked black pepper and minced garlic for the rub.  I let that sit in the refrigerator for several hours prior to grilling but let the chops come back to room temp before cooking.  I grilled them 4 - 5 mins on each side @ 450 degrees.  That produced a very nice med-rare.  The chops were as tender as a beef fillet but with a "slightly" bolder taste than beef.  Very good!
Lamb was purchased @ The Butcher Block in Franklin, Tn.
The Butcher Block

Oven Roasted New Potatoes, Mushrooms & Brussel Sprouts

'07 Luchador, Australian Shiraz <$20; dark fruit on the nose, not too tannic, some spiciness and a nice finish.  The wine paired well with the full flavor of the lamb.

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