Grilled Lamb Chops with Wine Sauce
Grilled Lamb Chops with Wine Sauce is a gluten free and primal main course. This recipe serves 4 and costs $3.08 per serving. One portion of this dish contains roughly 33g of protein, 20g of fat, and a total of 378 calories. 13 people were glad they tried this recipe. It will be a hit at your The Fourth Of July event. It is brought to you by Taste of Home. Head to the store and pick up veal loin chops, cherry tomatoes, sweet onion, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 55 minutes. Overall, this recipe earns a good spoonacular score of 58%. Grilled Lamb Chops with Red Wine Pan Sauce, Grilled Mint-Wine Lamb Chops, and Grilled Lamb Chops With Red Wine, Garlic and Honey Glaze are very similar to this recipe.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 30 minutes
Ingredients:
1 teaspoon butter
1 cup cherry tomatoes
1 cup dry red wine
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
4 lamb rib or loin chops (6 ounces each)
3 teaspoons olive oil, divided
1/4 teaspoon pepper
1/4 teaspoon salt
2 tablespoons finely chopped sweet onion
6 whole unpeeled garlic cloves
Equipment:
sauce pan
aluminum foil
grill
kitchen thermometer
bowl
Cooking instruction summary:
Directions In a small saucepan, saute onion in 1 teaspoon oil until tender; add the wine. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Stir in butter and thyme. Remove from the heat; keep warm. Place tomatoes on a double thickness of heavy-duty foil. Drizzle with 1 teaspoon oil. Fold foil around tomatoes and seal tightly; set aside. Repeat with whole garlic cloves and remaining oil. Grill garlic, covered, over medium heat for 30 minutes. Meanwhile, combine the minced garlic, salt and pepper; rub over chops. Grill lamb and tomato packet, covered, over medium heat for 6-8 minutes on each side or until lamb reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Open tomato packet carefully to allow steam to escape; place tomatoes in a small bowl. When garlic is cool enough to handle, squeeze softened garlic over tomatoes; toss to coat. Serve lamb with tomatoes and wine sauce. Yield: 4 servings. Originally published as Grilled Lamb Chops with Wine Sauce in Cooking for 2Winter 2009, p15 Nutritional Facts 1 lamb chop with 1/4 cup tomatoes and 1-1/2 teaspoons sauce equals 262 calories, 11 g fat (4 g saturated fat), 70 mg cholesterol, 221 mg sodium, 6 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat. Print Add to Recipe Box Email a Friend
Step by step:
1. In a small saucepan, saute onion in 1 teaspoon oil until tender; add the wine. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Stir in butter and thyme.
2. Remove from the heat; keep warm.
3. Place tomatoes on a double thickness of heavy-duty foil.
4. Drizzle with 1 teaspoon oil. Fold foil around tomatoes and seal tightly; set aside. Repeat with whole garlic cloves and remaining oil. Grill garlic, covered, over medium heat for 30 minutes.
5. Meanwhile, combine the minced garlic, salt and pepper; rub over chops. Grill lamb and tomato packet, covered, over medium heat for 6-8 minutes on each side or until lamb reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
6. Open tomato packet carefully to allow steam to escape; place tomatoes in a small bowl. When garlic is cool enough to handle, squeeze softened garlic over tomatoes; toss to coat.
7. Serve lamb with tomatoes and wine sauce.
Nutrition Information:
covered percent of daily need
