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Disclosure: True Aussie Lamb sponsored this post. Opinions are my own.
I’m guilty of wanting to give up on dinner some weeknights. It seems easier to just get takeout or microwave a burrito. Why? Because I just don’t want to take the time to prepare a meal.
Then, I developed this recipe. The entire cook time is only 15 minutes. The other 15 minutes of this recipe is heating up your grill. How can you pass up a dish like this when it only takes 30 minutes?
The heavenly sauce
What makes this dish restaurant quality is the rich cherry port wine sauce made with cherry preserves. First, you’ll saute some shallots and some red pepper flakes for heat. (Don’t like heat, keep ’em out.)
Next, you’ll add savory beef broth and robust, sweet port wine. To thicken the sauce and really give it its character, add cherry preserves and butter. It’s really that simple.
The entire sauce can be prepared in a skillet on the grill while the chops are cooking.
Let’s talk about these chops
Aussie Lamb is used by restaurant chefs around the world because it is delicate and tender. It’s naturally fed on pastureland in Australia and is free of artificial additives and hormone growth promotants.
The shoulder blade chop is similar to a bone-in pork chop. It’s cut from the blade portion of the shoulder and cooks quickly. Many people prefer it medium rare, cooked to an internal temperature of about 145F degrees.
The dish pairs wonderfully with cheese grits and grilled Brussels sprouts, which can also be prepared in around 15 minutes. I cook my sprouts in a veggie grill basket.
To save even more time, you can cook this entire dish on the stove. To do so, sear the lamb chops in a little olive oil in a skillet about 4 minutes per side. Remove the chops from the skillet and set aside. Prepare the cherry port wine sauce. Once reduced, add the chops back to the skillet.
Now, you have no more weeknight excuses. You can enjoy this luxurious dish with a glass of red wine and unwind from your day.
30-Minute Aussie Lamb Shoulder Chops with Cherry Port Wine Sauce
Ingredients
- 2 Aussie Lamb shoulder chops
- salt and pepper
- 1 tbsp olive oil
- 2 tbsps shallot, minced
- pinch red pepper flakes
- 1/2 cup beef broth
- 2 tbsps port wine
- 1/4 cup cherry preserves
- 1 tbsp butter
Instructions
- Heat the grill to medium-high. Heat olive oil in a cast iron skillet on the grill.
- Season the shoulder chops with a couple pinches of salt and pepper. Place them on the grill. Grill for 4-5 minutes per side.
- While the chops are grilling, add the shallot and red pepper flakes to the skillet, and sauté until tender. Add the beef broth, port and cherry preserves. Cook until reduced, 3-5 minutes.
- Place the chops into the skillet to coat with glaze.
- Pairs well with Parmesan cheese grits and grilled Brussels sprouts. The recipes are below.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Grilled Brussels Sprouts
Ingredients
- 1 lb Brussels sprouts
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Heat the grill to medium-high. Place a veggie basket on the grill, and allow it to heat up.
- Cut the sprouts into quarters and toss with olive oil, garlic, salt and pepper.
- Dump into the veggie basket, and grill, tossing occasionally, until tender and charred, about 5 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Parmesan Cheese Grits
Ingredients
- 3 cups water
- 1 cup grits
- 2 tbsps butter
- 1/4 cup shredded parmesan cheese
- salt and pepper
Instructions
- Bring the water to boiling. Stir in the grits and reduce heat to low.
- Stir in the butter and cheese. Continue cooking, stirring occasionally, for 5 minutes.
- Season with salt and pepper to taste. Cover until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
