December 2017 Wine of the Month Club Newsletter - page 24

Place olive oil, lemon juice, thyme, garlic and lamb in dish, cover with plastic wrap and let
marinate at room temperature for 20 minutes.
Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. Alternately, heat a
12” cast-iron skillet over medium-high heat.
Season lamb chops with salt and pepper and cook, turning once, until browned and cooked to
desired doneness, 2-3 minutes per side for medium rare.
1/3 cup olive oil
4 cloves garlic, mashed into a paste
1 (2-oz.) tin oil-packed anchovies, mashed into a paste
1 pinch crushed red chili flakes
4 tbsp. butter, cubed and chilled
8 oz. spaghetti
2 tbsp. finely chopped parsley
Kosher salt and freshly ground black pepper, to taste
Freshly grated Parmigiano cheese and breadcrumbs for topping
Rack of Lamb Chops
with Lemon and Thyme
Serves: 4
with Anchovy Garlic Sauce
Serves: 2-4
Serve with Vallado Touriga (Vinho Tinto), Gran Passione Salice Salentino Riserva
or Delayed in Glass Merlot/Sangiovese/Syrah.
Serve with Andover Estate Chardonnay, Chacewater Sauvignon Blanc or Elianto
1⁄4 cup extra-virgin olive oil
3 tbsp. fresh lemon juice
2 cloves garlic, minced
1 tbsp. fresh thyme leaves
8 (1⁄2”-thick) lamb rib chops, Frenched
Kosher salt and freshly ground black pepper, to taste
Heat oil in a 12” skillet over medium heat. Add garlic; cook, stirring occasionally, until golden,
2–3 minutes. Add anchovy paste and chili flakes; cook until deeply caramelized, about 5 minutes.
Reduce heat to medium-low; slowly stir in butter to make a smooth sauce.
Meanwhile, bring a large saucepan of salted water to a boil. Cook spaghetti until al dente, about
10 minutes.
Add spaghetti and parsley to skillet and season with salt and pepper; toss to coat. Divide among
serving bowls and garnish with cheese and breadcrumbs.
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