Sweet & Crisp Lamb Rib Chops paired with Saronsberg Grenache 2012

The secret to succulent and crispy lamb chops is in the basting and slow baking at a low temperature. This sweet and spicy  lamb dish pairs well with the Saronsberg Grenache 2012. The fatty sweet meat of lamb compliments berry and spice flavours of the grenache. Serve with a leafy green salad, coleslaw, mash or grilled vegetables.

Serves: 4-8


2kg lamb ribs chops

200ml dry white wine

2 garlic cloves, sliced

1 tsp salt

3 cinnamon sticks

Barbecue sauce:

3 Tbsp tomato sauce

100ml red wine or beer

2 Tbsp balsamic vinegar

2 Tbsp dark-brown sugar

1 Tbsp mustard

1 tsp garlic powder

Dash of  chilli sauce

1 tsp sea salt


Heat oven to 140°C.

Combine lamb chops, wine, garlic, salt and cinnamon in a large lidded ovenproof pot, add enough water to cover, and bring to just under the boil. Cover tightly and bake in the oven for 2 hours or until tender. Drain and cool. Bring the barbecue sauce ingredients to the boil, stirring, and simmer for 10 minutes, stirring occasionally, until thick.

Heat oven to 220°C. Brush the chops with the barbecue sauce. Place on a rack in a baking tray lined with baking paper and roast for 30 minutes or until dark and sticky. Serve warm and enjoy.


Recipe adapted from: Good Food