Viennese feeling on the plate – Mediterranean flavour
Tender lamb chops, marinated with fresh rosemary, garlic, lemon zest and olive oil, briefly seared – juicy, aromatic, with a fine herbal flavour.
Ideal wine pairing: Grenache (Côtes du Rhône AOC, France)
The southern French Grenache from the Côtes du Rhône appellation has a warm flavour of red berries (strawberry, raspberry), garrigue herbs and a little white pepper. Seine samtige Textur, moderate Tannine und niedrige Säure harmonieren ideal mit der zarten Struktur des Lammfleischs. The herbaceous flavour of the wine elegantly reflects the rosemary and garlic, while the fine fruity sweetness forms an exciting contrast to the citrus notes of the marinade. Grenache from sun-drenched terraced vineyards, where the grapes reach a high degree of ripeness, is particularly suitable.
Further wine recommendations:
Syrah (Crozes-Hermitage AOC, France)
A powerful but not overloaded Syrah from the northern Rhône valley with flavours of violets, black olives, blackberries and pepper. The pithy tannin structure and fresh acidity support the roasted flavours of the grilled meat, while the typical Syrah spice notes of rosemary and garlic are a congenial accompaniment. Ideal if the lamb is grilled medium and still has some juiciness.
Tempranillo (Rioja Crianza DOCa, Spain)
A mature Tempranillo with notes of red cherry, tobacco, dried herbs and vanilla. The balance of fruit and barrique ageing is an excellent match for the flavour of the lamb. Its restrained tannins and elegant, not too dominant oak emphasise the herbaceous freshness of the dish. The wine envelops the lamb with a velvety structure and leaves a long, spicy finish.
Barbera d’Asti DOCG (Piedmont, Italy)
Barbera brings a lot of freshness and lively acidity, which harmonises particularly well with the olive oil and lemon zest in the marinade. The dark cherry fruit, accompanied by fine spice and a hint of dark chocolate, creates tension on the palate. Barbera is particularly recommended when served with hearty side dishes such as braised vegetables or beans. Its energy brings lightness to the combination.
Carménère (Colchagua Valley DO, Chile)
A dense, yet soft Carménère with typical notes of paprika, dark berries, dark chocolate and smoke. Its herbaceous aroma ideally complements the rosemary flavour of the dish. The wine is soft, but not powerless – it plays around the garlic and lemon flavours with dark fruit and fine minerality. Perfect for lovers of somewhat exotic, intense flavours.
Montepulciano d’Abruzzo DOC (Abruzzo, Italy)
A full-bodied, juicy red with intense berry fruit, light vanilla and spicy hints of liquorice and herbs. The velvety tannin structure provides a beautiful base for the meat structure of the lamb chop. The subtle bitter note in the finish contrasts pleasantly with the freshness of the citrus flavour. A very versatile and often attractively priced accompaniment to this dish.
The recipe:
Lammkoteletts mit Rosmarin, Zitronenzeste & Knoblauch
Cooking utensils
- 1 Grill- oder Bratpfanne
- 1 Schüssel zum Marinieren
- 1 Schneidebrett & Messer
- 1 Zestenreibe
Ingredients
Lammkoteletts & Marinade
- 4 Lammkoteletts ~300 g
- 2 EL Olivenöl
- 2 Knoblauchzehen fein gehackt
- 1 TL Rosmarin gehackt
- Zeste einer unbehandelten Zitrone
- Salz Pfeffer
Preparation
Marinieren:
- Öl, Knoblauch, Rosmarin, Zitronenzeste, Salz & Pfeffer vermengen.
- Lammkoteletts damit einreiben, 15 Min. marinieren lassen.
Braten:
- Pfanne stark erhitzen.
- Koteletts je Seite 2–3 Min. braten, bis rosa.
- 5 Min. ruhen lassen, leicht salzen.
Empfohlene Beilagen
- Rosmarin-Kartoffeln
- Ofen-gemischtes Gemüse
- Frischer Rucola-Salat
