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Feature Recipes

Yield: 4 servings


Ingredients:
3/4 cup dry red wine
1/4 cup olive oil
3 tbsp chopped fresh oregano
2 tbsp minced garlic
2 tsp red wine vinegar
1/2 tsp salt
1/2 tsp ground black pepper
8 - 1 to 1 1/4 inch thick loin lamb chops (about 2 1/2 pounds total), fat well trimmed
2 tbsp honey


Method:
Mix first 7 ingredients in large glass baking dish. Arrange lamb chops in a single layer in dish; turn to coat. Cover and refrigerate at least 2 hours, turning and basting often. (Can be prepared 1 day head. Keep chilled.) Prepare barbecue (medium to high heat). Transfer lamb to plate. Mix honey into marinade. Grill lamb to desired doneness, turning and basting with marinade often, about 10 minutes for medium-rare.