This combo of New Zealand’s delicious Pinot Noir and succulent lamb makes for a delicious meal that we enjoyed many times while traveling. Who says you have to eat Ramen Noodles when backpacking?
Thanks to Chris Piro for this creation and to Jason for repeating it so well…every other day!
Lamb chops, bone-in
Balsamic vinegar, optional
Fill a frying pan one-third to half full with red wine. Add shallots, garlic and onion. If you’d like to sweeten up the broth, add balsamic vinegar. Once the broth is boiling, reduce to a thicker sauce. This could take from 20 minutes to an hour, depending on the amount of liquid in the pan. Sit back and drink a glass of red wine.
When the sauce is almost finished, butter another frying pan and fry the lamb chops to medium rare. Add the reduction sauce to the lamb chops and enjoy. Suggested side dishes are collard greens and sautéed mushrooms and of course, another glass of NZ wine!