The Arborist Pairings Grilled Lamb Chops with Pistachio Sauce
Ingredients
- 1 ½ tsp Black pepper
- 1 tsp Fresh thyme
- 1 tsp Chopped rosemary
- ½ tsp Fennel seed
- 1 ½ tsp Kosher salt
- ¼ cup Extra virgin olive oil
- 8 Lamb loin chops
- ½ cup Sugar
- ½ cup Cider vinegar
- ¼ cup Reduced-sodium chicken broth
- ¼ cup Vina Robles The Arborist
- 1 tsp Worcestershire sauce
- ½ cup Pistachios
Directions
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1
Open a bottle of Vina Robles The Arborist, and pour yourself a glass.
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2
Create marinade: Stir first five ingredients together until blended. Add olive oil and lamb chops and place in refrigerator for up to two hours.
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3
Preheat grill. For sauce, combine sugar, vinegar, broth, wine, and Worcestershire sauce in a small pan. Bring to a boil on medium-high heat. Reduce heat to simmer and cook for ten minutes.
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4
Process pistachios in a food processor or crush to your liking. Stir into sauce and cook for an additional two minutes to blend flavors. Remove from heat and set aside.
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5
Place lamb chops on preheated grill. Grill for 3-4 minutes on each side or until lamb reached an internal temperature of 145°F (for medium-rare).
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6
Serve sauce over lamb chops and enjoy together with the rest of the The Arborist.
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7
Hint: Serve over simple couscous.