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

1. 1

   Open a bottle of Vina Robles The Arborist, and pour yourself a glass.

2. 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.

3. 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.

4. 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.

5. 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).

6. 6

   Serve sauce over lamb chops and enjoy together with the rest of the The Arborist.

7. 7

   Hint: Serve over simple couscous.