Garlic Rubbed Lamb Chops with Riverbench One Palm Pinot Noir

It’s been a while since we posted a lamb recipe, which is funny because lamb is such an amazing meat to pair with wine, especially Pinot Noir. Slightly gamey and earthy in texture, lamb matches up well with a rustic wine like our One Palm Pinot Noir. Made 100% of clone 667, it’s got a deep rich color and tons of complexity. Pour a glass and throw some chops on the grill for a perfect Saturday night supper.

• 6 lamb chops
• 2 cloves of garlic, smashed
• 1 tsp. dried oregano
• Salt and pepper

Make the sauce:
• 2 tbsp. lemon juice
• 1 tbsp. red wine vinegar
• 2 tbsp. fresh oregano, chopped
• 1 tsp. Dijon mustard
• 2 tbsp. parsley, chopped
• 1 clove of garlic, chopped
• 2 tbsp. fresh watercress, chopped
• 4 tbsp. olive oil
• Salt and pepper to taste

Rub the smashed garlic all over the lamb chops, pressing pieces into the meat. Follow with the dried oregano, salt and pepper. Allow to marinate in the fridge for 2-4 hours. Bring to room temperature before grilling.

In a food processor, combine all of the ingredients except the olive oil. Process until completely chopped. Add the olive oil slowly and process until the sauce is creamy. Set aside.

Heat a grill on medium-high and grill the chops 2-4 minutes per side, depending on how well done you like them. Serve with the sauce drizzled over top. Serves 2.