Lamb Chops Marinated in Red Wine

I often look to the kitchens around the Mediterranean for inspiration. These lamb chops
soak up all the flavors of a red wine, olive oil, garlic, and coriander seed marinade.

This recipe comes from the island of Cyprus, where these spices are very commonly used
in long-cooking stews made with tougher cuts of meat, making them taste heavenly. The
bell pepper sauce, Mojo, is a souvenir from a trip a bit further south, to the Spanish island
of Gran Canaria.

Grilled Lamb Chops with Mediterranean Flavors
• 2 garlic cloves
• 6¾ fl. oz. (200 ml) dry red wine
• 3⅓ fl. oz. (100 ml) cold-pressed olive oil + more for grilling
• 2 tablespoons crushed coriander seeds
• 1 teaspoon coarsely ground black pepper
• 8 double-cut lamb chops
• salt for seasoning

Peel and slice the garlic cloves. Mix all ingredients for the marinade in a bowl. Place the
lamb chops in double plastic freezer bags and add in the marinade; it’s safest to double-bag
all this to avoid losing any of the tasty marinade if the bones of the chops poke a hole in
one of the plastic bags. Close the plastic bags and rub the chops a little to coat the
marinade evenly. Place the bags of chops on a platter and keep them in the refrigerator for
a few hours, preferably overnight if you have the time.

Drain the meat thoroughly and wipe the marinade off with paper towels. Brush the chops
with olive oil, and brush the grill’s grates with olive oil too.

Grill the chops 2 minutes per side over direct heat; season with salt. Move the grate up to a
higher, slightly cooler spot, or reduce the heat on a gas grill. Grill the chops until ready,
about 6–8 minutes, depending on if they’re cut thick or thin. Turn them a few times while
cooking.

Place the chops, covered with foil, next to the grill. Let them rest for about 5 to 10 minutes
to give the meat time to cook up around the bone. The meat will be at its best if it’s slightly
pink inside, so don’t over-grill it. If you use a thermometer, the meat is ready when it reads
131–140ºF (55–60ºC), depending on how well done you like it.

Serve the lamb with avocado, browned garlic butter, and Canarian Mojo sauce.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund