Mediterranean Marinated Lamb Chops with Honey-Wine Glaze
Indulge in the flavors of the Mediterranean with these succulent lamb chops, marinated in a rich blend of dry red wine, olive oil, and aromatic herbs. This marinade not only infuses the meat with robust flavors but also tenderizes it, ensuring each bite is juicy and bursting with taste. The addition of honey creates a perfect sweet contrast that caramelizes beautifully on the grill. While the ideal marinating time is 24 hours for maximum flavor absorption, even a shorter 6-hour soak yields delicious results. Fire up your grill and prepare to impress your guests with this mouthwatering dish, perfect for summer barbecues or elegant dinners alike.
N/A
Servings
450
Calories
9
Ingredients
Ingredients
dry red wine
3/4 cup (none)
olive oil
1/3 cup (none)
fresh oregano
3 tablespoons (chopped)
fresh garlic
3 tablespoons (minced)
red wine vinegar
2 teaspoons (none)
salt
1/2 teaspoon (none)
cayenne pepper
1/4 teaspoon (none)
lamb chops
8 (about 1 to 1-1/4-inch thick)
honey
3 tablespoons (none)
Instructions
1
In a mixing bowl, whisk together the dry red wine, olive oil, oregano, minced garlic, red wine vinegar, salt, and cayenne or black pepper until fully combined.
2
Place the lamb chops in a glass dish, arranging them in a single layer. Pour the marinade over the chops, ensuring they are well coated on all sides.
3
Cover the dish with plastic wrap and refrigerate for a minimum of 6 hours, but preferably 24 hours for the best flavor, turning the chops occasionally to ensure even marination.
4
Preheat your grill to medium-high heat. If using a charcoal grill, allow the coals to burn until they are covered with white ash.
5
Once the grill is ready, remove the lamb chops from the marinade, allowing any excess marinade to drip off. Season the chops generously with salt and pepper, or your preferred seasoning blend.
6
In a small saucepan, combine the remaining marinade with honey over low heat, stirring until well blended. Set aside for basting.
7
Grill the lamb chops for about 8-10 minutes on each side, basting frequently with the honey marinade, until they reach your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).
8
Remove the chops from the grill and let them rest for a few minutes before serving to allow the juices to redistribute. Serve warm, drizzled with any leftover marinade.
Nutrition Information
30g
Fat
30g
Carbs
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein in this Mediterranean recipe?
The primary protein is lamb, specifically 8 lamb chops that are about 1 to 1-1/4 inches thick.
What type of wine is used for the marinade?
The recipe calls for 3/4 cup of dry red wine for the marinade.
How long should I ideally marinate the lamb chops?
While 6 hours is the minimum, 24 hours is the ideal marinating time for maximum flavor absorption and tenderization.
What are the main aromatic ingredients in the marinade?
The marinade uses fresh oregano, minced fresh garlic, and red wine vinegar as key aromatic components.
How do I prepare the honey-wine glaze?
In a small saucepan, combine the remaining marinade with 3 tablespoons of honey over low heat until well blended.
What is the recommended grill temperature?
You should preheat your grill to medium-high heat before cooking the lamb chops.
How long do the lamb chops need to cook on the grill?
Grill the lamb chops for approximately 8-10 minutes on each side.
What is the target internal temperature for medium-rare lamb?
For medium-rare doneness, aim for an internal temperature of 130 degrees Fahrenheit (54 degrees Celsius).
Should I let the meat rest after grilling?
Yes, remove the chops from the grill and let them rest for a few minutes to allow the juices to redistribute.
How many calories are in one serving of this dish?
There are approximately 450 calories per serving of these Mediterranean lamb chops.
What is the protein content per serving?
Each serving provides about 35 grams of protein.
How much fat is in this recipe?
The recipe contains approximately 30 grams of fat per serving.
What is the carbohydrate count for this lamb dish?
There are 30 grams of carbohydrates per serving.
Can I use charcoal for this recipe?
Yes, if using a charcoal grill, allow the coals to burn until they are covered with white ash before grilling.
What type of oil is used in the marinade?
The recipe uses 1/3 cup of olive oil for the marinade base.
Is there a spicy element to this recipe?
Yes, the recipe includes 1/4 teaspoon of cayenne pepper for a bit of heat, though black pepper can be used as an alternative.
How much honey is required for the glaze?
You will need 3 tablespoons of honey to mix with the marinade for basting.
What type of vinegar is recommended?
The recipe specifies 2 teaspoons of red wine vinegar.
How much garlic is needed?
The recipe calls for 3 tablespoons of minced fresh garlic.
How should the lamb chops be arranged during marination?
Place the lamb chops in a single layer in a glass dish to ensure they are well coated by the marinade.
Do I need to season the lamb chops before grilling?
Yes, once removed from the marinade, season them generously with salt and pepper or your preferred seasoning blend.
What is the role of the honey in the glaze?
The honey provides a sweet contrast and helps the meat caramelize beautifully on the grill.
How often should I baste the lamb while cooking?
Baste the lamb chops frequently with the honey-wine marinade throughout the 8-10 minutes of grilling per side.
How much fresh oregano should I use?
The recipe requires 3 tablespoons of chopped fresh oregano.
Is this recipe suitable for summer barbecues?
Yes, it is described as perfect for summer barbecues or elegant dinners alike.
What is the first step in the instructions?
Whisk together the red wine, olive oil, oregano, garlic, vinegar, salt, and pepper in a mixing bowl.
How do I serve the finished lamb chops?
Serve them warm and drizzled with any leftover marinade.
How many ingredients are in this recipe?
There are 9 primary ingredients used in this recipe.
What should I do with the marinade after removing the lamb?
Allow excess marinade to drip off the meat, then combine the remaining marinade with honey to create a basting glaze.
Can I use a glass dish for marinating?
Yes, the instructions specifically suggest using a glass dish for the marination process.