Charcoal Grilled Double Cut Lamb Chops

½ C Lambert Bridge Petite Sirah
4 T chopped fresh rosemary
2 cloves garlic, minced
½ red onion, minced
¼ C olive oil
Salt and pepper
2 racks of lamb, cleaned and trimmed

Combine Petite Sirah, rosemary, garlic, red onion and olive oil to form a loose paste, season with salt and pepper. Cut lamb into double chops, giving each piece of meat two bones. Slather with Petite Sirah mixture and let stand for an hour at room temperature. Prepare charcoal grill to medium high heat and grill 5-7 minutes per side for medium rare. Remove from fire and let stand 5-10 minutes before serving. Serves 4.

Pairs well with Labert Bridge Petite Sirah, Zinfandel and Merlot

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Lambert Bridge 4085 West Dry Creek Road, Healdsburg, CA 95448 (800) 975-0555