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Williams on Wine Recipe: Grilled Coconut-curry Lamb Chops with Red Pepper Sauce

Tuesday, July 28, 2009

(Updated 2:33 pm)

By Ed Williams
Special to the News & Record

This rich, round dish calls for a rich round wine. The 2005 Shelton Vineyards Merlot ($16) hits the spot. The drought conditions of 2005 helped craft some marvelous red wines in North Carolina and this is one of them.

The wine showcases black cherry, plum, and vanilla. Shelton Vineyards near Dobson (about 75 minutes west of Greensboro) is one of North Carolina’s largest wineries.

Ingredients:

3/4 cup plus 1 tablespoon chicken stock or low-sodium broth

1/4 cup plus 1/2 tablespoon unseasoned rice vinegar

1/2 cup unsweetened coconut milk

1/4 cup mirin

1/4 cup Asian fish sauce

2 tablespoons mild curry powder

2 tablespoons creamy peanut butter

1 teaspoon Chinese mustard

8 lamb rib chops

1 red bell pepper

1 tablespoon vegetable oil

Salt

1/2 seedless cucumber, peeled and thinly sliced

Directions:

* In bowl, whisk 3/4 cup of the stock and 1/4 cup of the vinegar with the coconut milk, mirin, fish sauce, curry powder, peanut butter and mustard. Transfer to a large, re-sealable plastic bag. Add the lamb chops and turn to coat completely. Seal the bag and refrigerate overnight.

* Roast the red pepper under a broiler, turning, until blackened all over. Transfer the pepper to a small bowl, cover with plastic wrap and let cool. Peel the pepper and discard the core and seed. Transfer the pepper to a blender. Add the remaining 1 tablespoon of stock and 1/2 tablespoon of rice vinegar and puree until smooth. With the machine on, add the oil and puree until creamy and smooth. Season sauce with salt.

* In small bowl, slice and toss the cucumber with a pinch of salt and let stand until softened slightly, about 5 minutes.

* Light a grill or preheat a grill pan. Drain the lamb chops and grill over high heat, turning once, until charred and medium-rare, about 7 minutes. Transfer the chops to plates and serve with the red pepper sauce and cucumbers.