Flavoured lamb with Mediterranean herbs – the perfect wine pairing
Tender lamb chops, marinated with fresh rosemary, garlic and high-quality olive oil, bring the flavours of Mediterranean cuisine straight to your plate. The spicy marinade gives the meat an intense flavour, while the juicy lamb gets a wonderfully crispy crust thanks to the spicy searing. But which wine harmonises best with this aromatic dish? A full-bodied Primitivo from Puglia is the perfect choice, as its dark fruit, soft tannins and delicate spice ideally complement the flavours of the lamb.
Which wines go best with this meal?
Lamb is a meat with an intense flavour of its own and a beautiful combination of spice, fat and roasted flavours. The marinade with rosemary, garlic and olive oil in particular gives the dish a herbaceous and slightly sweet flavour. The right wine should have enough structure and fruitiness to balance out the flavour and at the same time support the juicy meat.
1. primitivo from Apulia (main recommendation)
➡ Why? The strong fruity notes of ripe berries, spicy herbal aromas and the soft tannins of the Primitivo harmonise perfectly with the roasted flavours of the lamb and the herb marinade. The natural sweetness of the wine complements the light garlic flavour and ensures a wonderful balance. ✔ Recommended region: Apulia, Italy
2. syrah from the Rhône or Australia
➡ Why? Syrah/Shiraz offers a spicy pepper note, strong berry flavours and a fine smokiness that perfectly complements the lamb’s flavour. Its pronounced tannins provide a harmonious structure. ✔ Recommended region: Rhône, France or Barossa Valley, Australia
3. chianti classico from Tuscany
➡ Why? The fresh acidity and subtle spicy notes of the Chianti balance out the strong roasted flavours of the lamb, while the fruity cherry aromas harmonise wonderfully with the herbal spice. ✔ Recommended region: Tuscany, Italy
The recipe:
Lamb chops with rosemary, garlic and olive oil
Cooking utensils
- 1 Grill pan or grill
- 1 Cutting board & knife
- 1 Small bowl for the marinade
- 1 Kitchen brush or spoon
Ingredients
- 4 Lamb chops approx. 250-300 g in total
- 2 Tbsp olive oil
- 2 Garlic cloves finely chopped
- 2 Sprigs of fresh rosemary finely chopped
- 1 teaspoon coarse sea salt
- ½ teaspoon black pepper Freshly ground
- ½ teaspoon chili flakes optional, for more spice
Preparation
Marinate the lamb chops:
- Mix the olive oil, garlic, rosemary, salt, pepper and chili flakes in a bowl.
- Rub the lamb chops with the marinade and leave to marinate in the fridge for at least 30 minutes (preferably 2 hours).
Grill or fry the lamb chops:
- Heat a grill pan to a high temperature (alternatively preheat the grill).
- Fry the chops over a high heat for 2-3 minutes on each side until they have a nice crust.
- Remove from the heat and leave to rest for 5 minutes.
Serve:
- Arrange the lamb chops on a plate.
- Add a little sea salt and olive oil to taste.
Recommended side dishes
- Rosemary potatoes from the oven
- Grilled vegetables (peppers, zucchinis, eggplants)
- Fresh rocket salad with lemon dressing
