Chef Jim May presents lamb chops and his springtime twist on a chimichurri sauce. The bright, fresh herb flavor and citrus nuances pair perfectly with the 2018 Russian River Pinot Noir. This Pinot Noir has vibrant acidity, minerality, and a plush mouthfeel with a hint of sweet and sour mid-palate.
Lamb Chops with Orange Chimichurri Sauce Recipe
Serves 4 people
** Lamb Chop & Marinade Recipe Ingredients**
4 5-6 oz lamb chops or 8 3-4 oz. lamb chops/could use rack of lamb or leg as well.
- 1/4 c. olive oil
- 2 cloves garlic, peeled and chopped
- ½ c. Papapietro Perry Pinot Noir
- 1/4 c. soy sauce
- 2 T. Dijon mustard
- 1 T. fresh thyme, or 1 t. dried
- black pepper
Mix marinade ingredients. Put in a zip lock bag with lamb chops and marinate 2-6 hours, turning bag over halfway.
Remove chops from marinade, dry off with a paper towel and discard marinade. Chops can be grilled on the barbeque or pan fried in a cast iron skillet. Allow about 5 minutes per side per inch of thickness for medium rare. Cook until thermometer reads 130°, depending on heat. Let meat rest for 10-20 minutes and serve with the Orange Chimichurri, rice pilaf with apricots and pine nuts, green beans and Pinot Noir.
**Orange Chimichurri Ingredients**
- 1 clove garlic, peeled and chopped
- 1 small shallot, peeled and chopped
- 1 T. grated orange zest
- ½ c. fresh orange juice
- ½ c. packed fresh basil leaves
- ½ c. packed fresh cilantro leaves
- ½ c. packed fresh Italian parsley
- 2 T. fresh oregano leaves, Or 1 T. dried
- 2 t. salt
- 1 t. black pepper
- ½ t. red chili flakes
Put all ingredients into a blender and process until smooth. Add more oil or orange juice if needed to make a thick puree.