Grilled Lamb Lollipops with Gorgonzola Butter and J. Lohr Estates Seven Oaks Cabernet Balsamic Drizzle

recipe courtesy of Chef Jake Pease, Executive Chef at Tresca, Boston, Massachusetts

Serves 4

1 rack of lamb, sliced into individual chops–2 chops per person

Marinade

Combine marinade ingredients in a small bowl. Marinate lamb chops covered 4 to 6 hours or overnight in refrigerator.

Gorgonzola Butter

Heat olive oil in sauté pan over medium heat. Add onions and cook until lightly caramelized, about 15 minutes, then add garlic and cook 1 minute more. Turn up heat to medium-high and add the J. Lohr Estates Cabernet. Reduce until liquid has evaporated, then let cool completely. Place cooled wine mixture and remaining ingredients in food processor and blend till smooth. Scoop onto parchment paper or plastic wrap and roll to the diameter of a quarter. Place in freezer for 5 minutes to set, then store in refrigerator. Thinly slice when ready to serve.

Seven Oaks Cabernet Balsamic Drizzle

Place all 3 ingredients in a heavy-duty saucepan, simmer and reduce by two thirds. Let cool.

To Serve:

  • 2 Tbsp olive oil
  • 8 chive stems, thinly sliced

Coat the lamb chops with the olive oil and season with salt and pepper. Grill for 3 to 4 minutes on each side for medium rare.

Place 2 chops on each plate and top with thinly sliced Gorgonzola butter. Finish with the Cabernet drizzle and garnish with sliced chives. Serve with a glass of J. Lohr Estates Seven Oaks Cabernet!