With Easter almost here, I thought I’d try a lamb recipe this week (and also because I wanted to have a few more red wines on the list). I don’t tend to eat a lot of lamb and I think this is the first time that I actually cooked it. All in all, it came out well (done, that is) and so with a second try at half the oven time, it came out perfectly. The rosemary, thyme and garlic went wonderfully with the lamb.
The recipe is from Epicurious, a terrific resource, and can be found here. As noted above, I reduced the oven time from 10 minutes to 5 minutes and the chops were pink and juicy. If you like your more well done, then I’d stick with the 10 minutes.
For the wines, I chose two red wines, one from South Africa (Boekenhoutskloof Porcupine Ridge Syrah 2013, £5.99 at Waitrose) and one from Australia (Rosemount Estate Grenache Syrah 2012, £6.29 at Waitrose). The Rosemount Estate was fruity and well balanced, while the Porcupine Ridge had more pronounced tannins and dark cherry fruits. I preferred the Porcupine Ridge (but I like more full bodied wines) and both complimented the lamb.