In a bowl, combine the marinade ingredients. Reserve 1/4 of the marinade for basting the meat during cooking. Marinate the lamb chops in the rest of the marinade for about 2 hours in the refrigerator. Preheat the barbecue to medium-high. Transfer chops onto the oiled grill. Cook for 4 to 5 minutes on each side for medium-rare, or to desired doneness, brushing with the reserved marinade during cooking. Be careful not to burn the chops. Season with salt and pepper to taste. If desired, serve with a no-cook mint sauce made by simply combining vinegar, maple syrup and fresh mint.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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