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Moshin Estate Pinot Noir
750ml, $38.99
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Elegant bouquet of ripe cherry, strawberry jam, rhubarb, rose petals and crushed violets - round full flavors of cassis, plum and black cherry. Great structure, balanced tannin and delightfully long finish. A beautiful wine for the cellar, enjoy now through 2028.
Recipe courtesy of Richard & Terri Milkovich – Growers, Rosalina Vineyard
INGREDIENTS
5 lbs. Lamb T-Bone Chops – 1 to 2” thick. (Serves 6-8 guests)

Marinade:

1 large yellow onion diced

1 cup Canola or Vegetable Oil

1 cup white wine

2 Tbsp. ea.: fresh herbs – Rosemary, Thyme, and Oregano, finely chopped

2 Tbsp. – crushed black peppercorn

8-10 Garlic cloves, minced

1/2 cup olive oil

1/4 cup soy sauce

1 Tbsp. Sea salt

  1. Prepare marinade. In a large bowl press onions with fist to get them to sweat. Add chopped garlic, peppercorn, and salt and mix together. Add wet ingredients and fresh herbs, mix together.
  2. Place chops in a large non-reactive pan or glass bowl, pour marinade over chops making sure to cover completely. Cover and refrigerate for 24 to 48 hours. Turn chops over after 12 hours for maximum marinade coverage.
DIRECTIONS
Grilling instructions
  1. Remove lamb from refrigerator 20-30 minutes before grilling to bring to room temperature. Preheat grill to high (400-450 degrees F). Starting with the sides, place long side down, after 2 minutes flip to the other long side.
  2. Place bone side standing up for 2 minutes. Finish by grilling top and bottom for 2 minutes each. (Grill for 2-3 minutes on each side for rare-medium rare.)
  3. Let chops rest for 5 minutes. Serve with your favorite vegetable or potato dish.
  4. This entry was posted in Pork, Recipes and tagged #Grilled, #Pork