Grilled lamb chops – how to make “wine with food” the Spanish way
Wine and food harmonize perfectly in this recipe. The combination of tender lamb and Mediterranean herbs offers everything that “wine with food” promises: authenticity, enjoyment and a touch of vacation feeling. Juicy lamb chops, grilled over an open fire until crispy, develop a hearty taste and roasted aromas reminiscent of southern summer evenings. The mix of garlic, olive oil, rosemary and thyme develops the typical aromas of Spanish cuisine. Served with simple side dishes, this dish is a highlight for barbecue fans and gourmets alike – a feast for the palate and senses.
Ideal wine pairing: Rioja DOCa Garnacha Tinta (Rioja, Spain)
The Rioja Garnacha Tinta is a perfect accompaniment to grilled lamb chops, as it delivers a fine balance of fruit, spice and velvety tannins. The typical aromas of red berries, sweet cherries and a little black pepper underline the natural flavor of the lamb without overpowering it. Its juicy structure helps to harmoniously incorporate the roasted aromas and fat content of the meat. The subtle wooden barrel note of the Rioja also adds elegance in combination with the herbs on the grilled meat. The result is a balanced taste experience with a Mediterranean flair.
Further wine recommendations for this dish
Priorato DOCa Garnacha-Cariñena (Priorat, Spain)
Priorato wines made from Garnacha and Cariñena impress with their intense fruit and mineral notes. The concentrated aromas of dark berries are an excellent accompaniment to grilled lamb. The strong tannin structure harmonizes with the spice and roasted aromas from the grill, while the mineral component brings freshness to the combination. With its rich body, a Priorato complements the grilled dish perfectly and yet remains elegant.
Côtes du Rhône Villages AOC Syrah-Grenache (Rhône, France)
This southern French red wine combines juicy fruit with spicy finesse. Notes of blackberries, lavender and Mediterranean herbs reflect the aromas of the dish. The ripe tannins nestle gently against the lamb, while notes of pepper and violets emphasize the herbs in the dish. Côtes du Rhône Villages is classic, uncomplicated and excellent for sharing at summer barbecues.
Barossa Valley Shiraz (South Australia, Australia)
Barossa Valley Shiraz scores with opulent fruit, chocolate and black pepper. The intense aromas and powerful structure accompany the lamb in every respect: ripe plums and herbs meet the grilled meat, the spiciness of the wine enhances the fine roasted aromas. The silky tannins make the Shiraz a balanced, modern choice with lamb chops.
Toscana IGT Sangiovese (Tuscany, Italy)
A fresh Sangiovese from Tuscany brings cherry, herbs and invigorating acidity into play. The fruity lightness and moderate tannins contrast with the spicy lamb, while notes of thyme and rosemary resonate in the dish and wine. It keeps the dish on the Mediterranean level and lends it Italian temperament.
Stellenbosch WO Cabernet Sauvignon (Western Cape, South Africa)
Stellenbosch Cabernet impresses with dark fruit, cassis and fine wood notes. Its elegant structure with ripe tannins skillfully picks up on the taste of lamb without being dominant. The South African charm, paired with the balance of dark fruit and freshness, makes it an ideal partner for spicy grilled dishes.
The recipe:
Chuletas de Cordero a la Brasa (Lammkoteletts vom Grill)
Cooking utensils
- 1 Grill oder Grillpfanne
- 1 Schüssel zum Marinieren
- 1 Grillzange
- 1 Küchenmesser
Ingredients
Lammkoteletts
- 6 Lammkoteletts
- 3 EL Olivenöl
- 2 Knoblauchzehen gehackt
- 2 TL frischer Rosmarin gehackt
- 2 TL frischer Thymian gehackt
- 1 TL grobes Meersalz
- ½ TL schwarzer Pfeffer
- Zitronenspalten zum Servieren
Preparation
Vorbereitung
- Lammkoteletts waschen und trocken tupfen
- Knoblauch, Kräuter, Öl, Salz und Pfeffer in einer Schüssel vermengen
- Lammkoteletts in die Marinade einlegen und abgedeckt 10-30 Minuten ziehen lassen
Grillen
- Grill oder Grillpfanne kräftig vorheizen
- Lammkoteletts auf dem heißen Grill von jeder Seite 2-3 Minuten scharf anbraten
- Für mittlere Garstufe vom Grill nehmen, abgedeckt 5 Minuten ruhen lassen
Empfohlene Beilagen
- Ofenkartoffeln mit Rosmarin
- Gegrillte Paprika
- Frischer Tomatensalat
