Grilled Lamb with Tortellini

For ~ 4


  • 4 pieces of lamb chops
  • 1/2 cup red wine (zinfandel was used)
  • 1/4 cup soy sauce
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup Asian sesame seed oil
  • 1 garlic cloves (minced)
  • 1/2 tsp dry mustard
  • 1 tsp chopped fresh thyme
  • 1 /2 tbsp chopped fresh rosemary


  1. Combine all ingredients minus the lamb chops in a blender.
  2. Set aside 1/3 of the sauce to serve with the lamb
  3. Marinade the lamb chops using the rest of the sauce in a shallow dish, coat evenly and refrigerate overnight, turning at least once
  4. Grill lambchops over medium-high heat, depending on the thickness of the meat. Grill each side about 5 minutes for medium-rare
  5. Cut the lambchops crosswise into thin slices
  6. Pour the remaining sauce over to serve
  7. Add a pinch of salt/pepper if desired
  8. Bon appétit! ;)

Serving suggestions:  The wine you made the marinade sauce with.  Mashed potatoes, green veggies, pasta, rice …

NOTES: I didn’t like the fat in my lambchops, will remember to get lean ones next time. Boiled some tortellini and green peas to go with the lamb, pretty good. It might be because the tortellini was delicious with eggplant/bell pepper/zucchini fillings 😉 Zinfandel tasted better this time around, strange? Still in the Winter Olympics frenzy! 😀

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