8 Buyers, 1 Store, 8000 Wines

Thursday, May 28, 2015

On 11:30 AM by 67wine@gmail.com in , , , , , ,    No comments
For some reason, summer brings up in me an urge to seek out lamb chops. In the winter, I really love braised lamb shanks, loins, and other cuts that can be dressed up with rich sauces based on plenty of butter, wine, and salt. However, as the weather warms up, a very dressed down chop or rack of lamb sounds perfect. That, a simple salad with vinaigrette, and a bottle of Chardonnay will make a perfect evening of watching the sun go down over the river.

At a loss for how to prepare this simple dish? Try this recipe from Paul our Rhone and Single Malt buyer.

Makes enough for 8 chops.


  • 2 tbs breadcrumbs.
  • 1 tbs rosemary.
  • 1 tbs Italian parsley.
  • 3 tbs butter.
  • salt and pepper to taste.
  • 8 lamb chops.


  1. Preheat oven to 500 F. 
  2. Melt butter and add seasonings. 
  3. Spread mixture on both sides of chops and place in the refrigerator for a few minutes until hard. 
  4. Cook 15 minutes on each side for medium rare in a broiler pan.

Looking for a Wine Pairing? Try the Heitz Napa Valley Chardonnay

Apple and pear aromas are delightful and the acidity makes this a perfect accompanyment to the substantial flavor and texture of lamb and even simply prepared game birds. The long finish and medium body partially comes from aging in French oak barrels, but is really a testiment to the quality of fruit that Heitz is known for. Enjoy!
Daniel, Our Washington and New York buyer
Paul, Our Rhone and Single Malt buyer


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