4 double cut lamb chops
salt and pepper to taste
Pinotage Reduction:
1½ cups J Pinotage
¾ cup shallots, coarsely chopped
3 sprigs flat leafed (Italian) parsley
3 springs thyme
1 sprig rosemary
2 cloves garlic, crushed
1 cup chicken stock
2 cups veal stock
½ pound unsalted butter, cubed
salt and pepper to taste
Preheat Grill to High.
Season lamb with salt and pepper. Place lamb on grill rack and reduce heat to medium. Grill 8 minutes per side (medium rare). Remove chops, cover, and let rest for 8 minutes.
Pinotage Reduction:
1. In a saucepan over medium high heat reduce chicken and veal stock to 1 cup.
2. In a separate saucepan, combine wine, shallots, herbs, and garlic over medium high heat. Bring to a simmer and reduce to 1/4 cup. Strain liquid through a chinois into reduced stocks.
3. Turn heat to low and whisk in cubed butter until incorporated. Adjust salt and pepper to taste.
To serve, spoon Pinotage Reduction onto plates and place lamb on top.