2 hrs 52 mins
2 hrs 30 mins
Adapted from the Culinary Arts Institute (not to be confused with CIA) Cookbook. We've been making this for decades. We typically eat it with a bit of rice (brown these days) and black beans. We also typically make extra onions which we cook in the marinade and then pour over the rice and beans. Don't be afraid to increase the garlic if you like it as much as we do.
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Units: US | Metric
- 1Put lamb chops in a shallow dish or gallon-size ziploc bag.
- 2Combine burgundy, olive oil, red onion, garlic, salt, pepper, and cumin in screw-top jar or in the bag. Seal whichever container you're using and shake to combine ingredients.
- 3Pour marinade over meat or add meat to bag and manipulate to coat meat. Place in fridge for about two hours and turn chops from time to time.
- 4Remove chops from marinade and place on a broiler rack. Reserve marinade. Set under the broiler with tops of chops 3-5 inches from the heat.
- 5Broil 18-22 minutes or until meat is done as desired. turn once and brush occasionally with marinade.
- 6To test, slit meat near the bone and peek at the meat (stop cooking just short of desired doneness). Let rest five minutes after taking out of the broiler.
- 7If desired, simmer leftover marinade and serve as sauce/condiment alongside the chops.
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Nutritional Facts for Lamb Chops Burgundy
Serving Size: 1 (348 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 994.5
- Calories from Fat 770
- Total Fat 85.5 g
- Saturated Fat 32.3 g
- Cholesterol 187.4 mg
- Sodium 338.1 mg
- Total Carbohydrate 5.0 g
- Dietary Fiber 0.6 g
- Sugars 1.5 g
- Protein 41.8 g