Medlock Ames Grilled Lamb

Fantastic with 2002 Medlock Ames Cabernet Sauvignon - SOLD OUT

As the rain poured down throughout March 2006 we thought we’d never be able to fire up the grill and get cooking outside again. Fortunately, we then had some truly inspirational spring weather of late which allowed us just enough time to perfect this delicious pairing to the 2002 Cabernet included in our first ever wine club shipment.

The seared scars from cooking lamb on a hot grill are guaranteed to add flavor to this dish – if done right, you’ll end up with an almost caramelized surface with a thick and juicy layer of pink meat within. This is not for the faint-hearted or shy: be bold, grill hot and strong and be prepared to pick up the bone to satisfy your appetite for flavor. Robust and rustic flavors are the order of the day here with garlic, lemon, rosemary, mint and oregano taking the stage alongside some fine and well-farmed lamb chops. We enjoy local CK Lamb or, if we are lucky, Jim Neumiller’s prize-winning Suffolks. This is a simple but rewarding recipe that goes great with a rustic loaf, crushed fingerling potatoes and some mixed greens, or indeed anything you choose. Classic.
 

• Garlic – a good sized clove per chop
• Olive oil – medlock ames estate olive oil works best
• Oregano and rosemary
• Lamb chops – one large chump chop per guest
• Lemon – (we pick our own) flavorful, big and juicy, half per chop
• Sea salt – coarse
• Grill – mesquite coals are hard to beat but a ridged cast-iron pan can do an adequate indoor job if it’s not possible to cook outdoors

Peel and then mash garlic together with a pinch of salt – the flat of a knife works great against your chopping board and releases plenty of flavors and aromatics. Add a good splash of premium olive oil to this paste in order to make it more fluid for the next step: massaging the mixture into your lamb chops. Before you get to work the paste into the lamb, add a good amount (your call) of finely chopped oregano and rosemary to the mixture and grind in some black pepper. Now, grab the chops and massage the flavors into the meat using your hands. Leave no chop unturned or untouched!

Next, make sure that the grill is a good temperature (you should be able to hold your hand over it for a few seconds) and then press the chops onto the cooking surface. You’ll want the lamb to form that wonderful savory crust on its shell with those beautiful charred black grill lines etched into the surface. A few minutes on each side usually works out great for my taste but feel free to cook to suit. It’s always a good idea to sprinkle some tasty salt onto the chops as you turn them and an even tastier idea to remember to give each chop a brief drizzle of lemon juice before they finish cooking. Enjoy with friends and fine wine.