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Marinated Lamb Chops and Chimichurri

Recipe from
Davis Bynum
Pair with
Davis Bynum Pinot Noir


Lamb Chops

‚Äč1 small onion, sliced
1 tablespoon ginger, peeled and minced
1/2 cup soy sauce
1/4 cup Davis Bynum Pinot Noir
1 tablespoon lime juice
1 teaspoon sesame oil
Salt and pepper
2 Racks of lamb

Chimichurri Sauce

1/4 cup red wine vinegar
1/2 teaspoon kosher salt
2 garlic cloves, minced
1 small shallot, finely chopped
1/4 cup cilantro, chopped
2 tablespoon parsley, chopped
1 tablespoon oregano, chopped
1/3 cup olive oil


Lamb Chops:

Cut the lamb in a singles chops, in a medium bowl mix the ingredients for the marinade and add the lamb and cover, refrigerate and marinate the lamb for 2 hours.

Remove the lamb from the marinade, pat dry, season with salt and pepper and grill, 3 minutes for each side, spoon the sauce over the meat and serve.

Chimichurri Sauce:

Combine vinegar, salt, garlic, shallot in a small bowl and let stand for 10 minutes, stir in the fresh herbs, whisk in the oil.