Lamb Chops Kissed by Thyme & Rosemary


The Village Winery

by Liz Silva Hall

  • 1/2 cup of KenRidge Showcase Australian Shiraz
  • 2 tbsp. chopped fresh rosemary
  • 2 tbsp. chopped fresh lemon thyme
  • 2 garlic cloves, minced
  • 1-1/2 tbsp. olive oil
  • 1/4 tsp. cracked black pepper
  • 1/4 tsp. salt
  • 8 lamb chops


  1. In a shallow dish, whisk together the wine, rosemary, thyme, garlic, oil, pepper and salt. Add the chops, turning over once to cover both sides. Refrigerate chops for 2 to 4 hours.
  2. Place chops on a well-greased grill/BBQ over medium-high heat. Brush chops with the remainder of the marinade after turning over once. Cook about 20 minutes for medium-rare or until desired doneness.

Serve this excellent dish with a fresh Greek salad or a chunky potato, fresh tomatoes and cilantro salad. A glass of KenRidge Showcase Australian Shiraz or Australian Cabernet Sauvignon would finish this superb meal to perfection!