A simple yet delectable dish with all the goodness of meat and vegetables

With the Monsoons blessing us with relentless downpours these days, it is time to enjoy some scrumptious grilled food. Ideal to enjoy the damp weather with some piping hot and easy to make complete dishes.

If game for it, this can be your option, sent to us by Pankaj Rana, Executive Chef, Club Rhino, Gurgaon.

Grilled lamb chops with red wine sauce


4 lamb chops

30 ml olive oil

1 tbsp fresh thyme,


1 tbsp fresh basil,


2 tsp fresh rosemary,


2 cloves garlic,


1 tsp salt

1/4 tsp crushed black pepper

For the red wine sauce

2 tbsp unsalted butter

1/2 cup onion,

thinly sliced

1 tbsp garlic,

finely chopped

Coarse salt and

black crushed pepper to taste

2 cups Shiraz wine


Combine olive oil, thyme, basil,

rosemary, garlic, lemon zest, salt and pepper in a bowl.

Dip lamb chops into the mixture to coat evenly.

Cover chops and refrigerate for at least 30 minutes to let infuse the herb flavour.

Preheat grill.

Place lamb chops on grill over a medium high heat. Grill about 5 minutes per side.

Remove the chops from the grill when you reach an internal temperature of 140 F.

And as always, let the meat rest for a few minutes before you serve it.

How to make the sauce

For the sauce, melt butter in a medium size skillet over medium heat.

Add onions and garlic and sauté for 8 to 10 minutes, or until golden. Adjust seasonings.

Stir in a wine and bring to a boil.

Reduce heat and simmer for at least one hour, or until mixture thickens and reduces to approximately half cup. The glacier is the consistency of sauce.

Pour the sauce over the chops.

Serve with roasted potatoes and grilled vegetables.

About the chef

Pankaj Rana is the Executive Chef of Club Rhino, Gurgaon. With nearly 10 years of experience in the hospitality industry, Chef Pankaj has mastered his culinary skills in different cuisines. His cooking adventures began in 2003. He honed his skills at Ramada U.K, where he specialised in Italian cuisine. Over the years, he worked with

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