FOOD STATION 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,
1 tbsp garlic,
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.
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.