Recipe: Grilled Lamb Chops with Dried Fruit Rosemary Butter
Wine Pairing: Mission Hill Five Vineyards Cabernet-Merlot
An easy recipe for a simple yet spectacular garnish to grilled meats. The dried fruit in the butter speaks to the intriguing aromas of dark berry fruit in the Cabernet-Merlot. Simultaneously, the soy, garlic and rosemary accents underscore the layers of spice, hints of toasty oak and earthy nuances you’ll find in every sip of the wine. Makes 4 servings.
12 lamb chops
2 tbsp olive oil
1 tbsp dried sour cherries, chopped
1 tbsp dried blueberries, chopped
1 tbsp dried cranberries, chopped
1 tsp garlic, finely chopped
1 sprig fresh rosemary, finely chopped
1 tsp soy sauce
4 ounces butter, soft
sea salt & white pepper
Combine olive oil, half of the chopped garlic, half of the rosemary and marinate the lamb chops for 2 hours.
Mix together the soft butter, soy sauce, chopped dried fruit and the remaining garlic and rosemary. Spoon the butter mixture onto a piece of plastic wrap and roll up, twisting the ends to form a tight log shape then refrigerate. Once thoroughly chilled unwrap and slice into 1/2 cm rounds.
Grill the marinated lamb to your preference, season well and top each lamb chop with a slice of the dried fruit and rosemary butter.
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