Backyard Labor Day BBQ: Grilled Herb-Crusted Lamb Chops

Labor Day BBQ: Grilled Herb-Crusted Lamb Chops
When it comes to a BBQ that complements your fine taste in wine, look no further than our Grilled Herb-Crusted Lamb Chops. These succulent chops are coated with a harmonious blend of fresh herbs, garlic, and spices, creating a symphony of flavors that dance on your palate.

Ingredients

8 lamb loin chops

2 tablespoons fresh rosemary (finely chopped)

2 tablespoons fresh thyme (finely chopped)

4 cloves of garlic (minced)

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

Zest of 1 lemon

Instructions

1. In a bowl, combine the rosemary, thyme, minced garlic, salt, black pepper, olive oil, and lemon zest to create a fragrant herb crust mixture.

2. Pat the lamb chops dry and generously coat each chop with the herb mixture. Let them marinate for at least 30 minutes.

3. Preheat your grill to medium-high heat.

4. Grill the lamb chops for about 3-4 minutes on each side for medium-rare, or adjust the cooking time to your preference.

5. Remove the chops from the grill and let them rest for a few minutes before serving.

Wine Pairing: A Bold Red Blend
To complement the robust flavors of the Grilled Herb-Crusted Lamb Chops, we recommend a bold red wine blend. Opt for a well-balanced red blend that marries the richness of Cabernet Sauvignon with the softness of Merlot. This wine's dark fruit notes and hints of spice will harmonize beautifully with the herbaceous crust of the lamb.

Featured Wine: Meritage Reserve Red Blend
Our top pick for this pairing is the Meritage Reserve Red Blend. With its velvety texture, luscious blackberry undertones, and a touch of vanilla, this wine is the perfect companion to the grilled masterpiece you've prepared.

Get ready to savor the synergy of flavors as you sip this remarkable red blend and relish the succulent, herb-infused lamb chops. Gather your friends and loved ones, fire up the grill, and create memories that will linger on your taste buds for years to come.