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Lamb Au Vin Rouge

Barbecue.Master's picture
Ingredients
  Loin chops 12 (1 Inch)
  Salt To Taste
For marinade
  Burgundy 1⁄2 Cup (8 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Black peppercorns 6 , crushed
  Garlic 2 Clove (10 gm), crushed
  Cumin seeds 1 Teaspoon, crushed
  Onion 1 Medium, coarsely chopped
Directions

The day before the barbecue, put the chops in a shallow ceramic or glass dish so that they lie flat.
You may need two dishes.
Combine marinade ingredients in a screw-top jar.
Shake well to blend.
Pour over chops.
Cover chops with plastic wrap and refrigerate overnight.
Bring chops and marinade back to room temperature.
Drain, reserving marinade.
Place chops on a grill over medium-hot coals.
Cook for 12 to 14 minutes, brushing often with marinade and turning chops frequently.
Season to taste.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Lamb
Interest: 
Gourmet

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