2–3 lbs lamb chops, lamb loin chops or sirloin steaks
Grillable veggies – your choice of Zucchini, summer squash, bell pepper, onion, eggplant, mushrooms, etc.
Spray olive oil (or use regular)
15–20 fresh Mint leaves
Harissa Spice Rub:
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon smoked paprika
1 tablespoon granulated garlic
2 teaspoons salt
1 teaspoon dried mint
1 teaspoon whole caraway seeds (optional)
1 cup plain, full-fat Greek yogurt
1 tablespoon harissa paste (store-bought or homemade Harissa paste) more to taste
1 teaspoon smoked paprika – optional
Preheat Grill to med-high.
Cut lamb chops into single chops or portions. (Use a sharp chef’s knife and slice in between the bones.) Pat dry.
Mix spices and salt together in a shallow bowl (big enough to fit chop)
Dip both sides of each chop, as well as fatty edge, into the Harissa rub, tap the excess off and place on a sheet pan.
If grilling veggies, lightly toss with olive oil, salt and pepper, and grill these first. Cover, set aside until serving.
Grill the lamb chops. Spray the grill with olive oil spray. Place the chops down and grill 3 minutes (covered) or until good grill marks appear (don’t fiddle with them too much). Spray the top of lamb chops with olive oil, and turn them over. Turn the heat down to medium and grill another 3 minutes. Then, place the fatty edge of the lamb chop on the grill, so they are sitting upright, on their side, leaning them up against each other. Cover and cook another 2 minutes or so, to melt off that fatty layer. (These are delicious served medium, but feel free to cook through on lower heat if that is your preference.) Remove from grill, cover with foil until ready to serve.
Mix the yogurt with the harissa paste, starting conservatively, adding more to taste. Each Harissa paste has different levels of heat. Chef Sylvia Fountaine likes to a whisk in a teaspoon of smoked paprika to bump up the smoky flavor – up to you.
To serve, cut the grilled veggies into bite-size pieces, and place them on a platter. Top with the grilled lamb chops. Garnish with fresh mint leaves.
Serve the Harissa yogurt on the side or spoon a little on each chop.
Serve with a cooked grain like quinoa, basmati rice or even couscous.
Notes: If serving with a cooked grain, make sure to season it. ( Olive Oil, salt, pepper, lemon zest, and fresh parsley is nice.) You could serve it on the same platter, underneath the veggies and lamb, or serve it on the side.
The Burdi Primitivo IGT Puglia Rosso wine is an every day wine, made from organic certified grapes. It is deep ruby red in color, and on the palate it is fruity and soft. This wine is ideal with any kind of food, especially pasta, grilled or roasted meat, and seasoned cheese.
Varietal: 100% Primitivo
Analysis: 13.5% alcohol / volume
Description: IGT Red Puglia Yield: 100,000 kg. per hectare
Vinification: Five Days maceration with skins, temperature controlled fermentation
ABOUT DUCA CARLO GUARINI:
The Guarini family has lived in Puglia since 1040, when their ancestors moved from Normandy, arriving in Terra d’Otranto. In 1114, Accardo Guarini, Count of Valesio, founded his vineyard overlooking the Adriatic sea in the Pìutri estate. Since then, the Guarini family continues to take care of the same vineyards, maintaining the traditions founded many centuries ago. Learn more here.
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Season the lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat. Transfer the chops to plates, leaving the garlic in the skillet.
Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.
Waterkloof Circle of Life Red Stellenbosch, South Africa
BOLD WINE STYLE
A perfectly integrated blend with great length, combining the spiciness of the Syrah, the fresh fruits of the Petit Verdot and juiciness from the Merlot. The introduction is fresh and fruity with good acidity, evolving into riper flavors and herbaceous notes, and with elegant tannins and light acids on the finish. It is very versatile and will complement numerous dishes, but the winery recommends enjoying it with a hearty piece of lamb.
Varietal: 26% Syrah, 24% Merlot, 26% Petit Verdot and 24% Cabernet Franc
Analysis: 13-14% alcohol / volume
pH: 3.52 TA: 5.2 g/l VA: 0.7
Residual Sugar: 2.3 Production: 17,400 bottles produced
Circle of Life tells the story of Waterkloof: A once conventionally farmed vineyard with great potential, that – since Paul Boutinot took over the property – has been transformed into a living, breathing organic and biodynamic vineyard by Farm Manager Christiaan Loots and his team. Waterkloof winery strives to produce distinctive, yet balanced wines using traditional, organic and biodynamic methods. They work with nature, not against it. Chickens, sheep and work-horses have unique and integral parts within the vineyard. Their soils are free of chemicals, and instead are kept healthy using plant extracts, fungi and bacteria from their own organic compost. The winery continuously works to understand their vineyards to harness the individual characteristics of each vineyard block. Waterkloof’s objective with Circle of Life was to produce two blends that encapsulate all the varying terroir characteristics and grape varietals found on Waterkloof.
HARVEST AND PRODUCTION: All grapes are hand-picked and sorted in the vineyards, then brought to their cellars by their work-horses. The grapes are then hand-sorted again at the winery to ensure only the best berries are being used. The sorted grapes are then placed into wooden fermenters using their gravity system. This fermentation process starts naturally with yeast present on the grapes to enhance the flavors from the vineyards. Throughout the fermentation process, the winery performs soft punch downs twice a day to gently and slowly extract the tannins. The wines will spend around 30 days on the skins – give or take depending on taste. After the maceration time on the skins, the wine is ran down using gravity, no pumping is incorporated. The grape skins also fall through into the basket press and are softly pressed to gently extract every last bit of wine, aroma and color. The varietals are then aged separately in French oak for about 18 months. After the aging process, Waterkloof blends the Syrah (26%), Merlot (24%), Petit Verdot (26%), and Cabernet Franc (24%) together, then keeps in wooden fermenters for another 9 months. This wine is unfined and gently filtered.
ABOUT WATERKLOOF: In 1993 Paul Boutinot commenced his search for a vineyard site with the potential to produce truly fine wine with a defining sense of origin. The classic areas, capable of growing naturally balanced grapes such as the Cote d’Or, Chablis, Paulliac, Barolo, etc. were either unavailable or unattainable (rich men’s toys), so he had to find a new classic. It took ten years to narrow the search down to a small area on the south-facing slopes of the Schapenberg, overlooking False Bay in the Cape. As soon as he was led up a steep ravine opening out into a hidden amphitheater of potential, all his experience and intuition told him: ‘THIS IS IT!’ Just like that, Waterkloof was born, and the hard work began. Learn more about the history of Waterkloof here.
1 bone indouble cut pork chop, about 2 inches thick
salt and pepper
2 tbsp grape seed oil for drizzling
2 tbspunsalted butter
3-4 garlic clovesgently crushed and skins removed
1-2 sprigs of rosemary and thyme
Start by removing the pork chops from the fridge and bringing it closer to room temperature for 20-30 minutes.
Season the pork chops with salt and pepper on all sides and get your cast iron pan hot on the stove top.
Pre-heat the oven to 400°F and drizzle the skillet with a neutral oil, such as grape seed oil.
Once skillet is hot, sear pork chops on all sides, about 2 minutes per side until nicely charred, then place in oven and roast for about 6-8 minutes until internal temp reaches 135°F (mostly cooked through).
Place the skillet back on the stove top and add butter, garlic and herbs and as soon as butter melts, carefully tilt the pan with one hand and use your other hand to baste the infused butter onto the pork chop for another 1-2 minutes, not letting the butter burn.
Once done, turn off heat and remove pork chop to another plate to rest for 10 minutes before slicing into it.
Casas del Toqui Terrior Selection Carménère Cachapoal Valley, Chile
BOLD WINE STYLE
Cherry red color with violet hues. Aromas of black fruits, chocolate and spices, with hints of currants, nuts and tobacco. On the palate there are silky tannins. This wine is juicy and well balanced, with a lingering finish.
Varietal: 100% Carménère
Analysis: 14.5% alcohol / volume Aging: Native yeast vinification in neutral French oak
Viticulture: Vertical espalier
Vinification: Fermentation at 80.6ºF-84.2ºF, post fermentation maceration and aged in oak barrels for 12 months Closure: Natural cork Pairing: Serve between 60˚F-64˚F with pork chops and sausages
ABOUT CASAS DEL TOQUI: In 1994, Château Larose Trintaudon, a major French wine producer from the Bordeaux region, partnered with traditional wine producers from the Cachapoal region in Chile and together they founded Casas del Toqui. Recently, their legacy was recaptured by a Chilean family with a great passion for wine, contributing with their own unique and distinctive mark.
The Cachapoal Valley is renowned worldwide for its Mediterranean weather, where the Coastal Range and the Andes create one of the best soils in the region to produce high quality wines. The terroir of Casas del Toqui includes a wide range of soil types. Each plot of land is handled individually according to the unique characteristics of the terroir, which through a coordinated harvest, vinification and barrel management allows Casas del Toqui to keep individual lots to show the purest expression of each component before crafting the different blends.