The Arborist Pairings Grilled Lamb Chops with Pistachio Sauce
- 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
Open a bottle of Vina Robles The Arborist, and pour yourself a glass.
Create marinade: Stir first five ingredients together until blended. Add olive oil and lamb chops and place in refrigerator for up to two hours.
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.
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.
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).
Serve sauce over lamb chops and enjoy together with the rest of the The Arborist.
Hint: Serve over simple couscous.
2020 The Arborist
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Through our partnership with One Tree Planted and the Arbor Foundation, we plant trees with a portion of the proceeds from every bottle of The Arborist sold.