Grilled Lamb Chop with Chardonnay Pear Chutney

recipe courtesy of Chef Alfredo Malinis, Chef at Level Small Plates Lounge, Annapolis, Maryland

Serves 4

  • 12 baby lamb chops
  • fresh herbs, finely chopped (optional)
  • 2 Tbsp extra virgin olive oil
  • salt and pepper

Generously coat the lamb with olive oil and season with salt and pepper, then either grill or oven-roast. If grilling, cook lamb chops on the grill for 8 to 10 minutes for medium-rare. If ovenroasting, first heat a small amount of oil in a cast iron frying pan on the stove top, and place chop flat-side-down in the pan. Allow each side to cook undisturbed for 2 to 3 minutes. Remove from the pan and place in a 350°F oven. Roast for 6 to 7 minutes for medium-rare.

Poached Pears

In a large saucepan, add wine, water, sugar and cloves. Heat to a simmer. Carefully place pears into liquid and cover. Poach gently until there is no resistance when pierced with a skewer.

Pear Chutney

  • 5 poached pears, medium diced
  • 1 cup red onion, thinly sliced
  • 1 cup celery, chopped
  • 1 cup dried cherries, chopped
  • 2 Tbsp butter
  • 1 cup J. Lohr Arroyo Vista Chardonnay

Place all ingredients in a medium sauté pan and cook over medium-low heat. Cook until liquid is almost gone, approximately 25 to 35 minutes.

To Serve

Arrange three lamb chops on each plate and top with the Chardonnay Poached Pear Chutney. Enjoy with a glass of J. Lohr Arroyo Vista Chardonnay.