Bellingham’s red wines provide the perfect winter comfort against the shivering cold, and even more so when paired with sumptuous gourmet cuisine. These wines were made with food in mind, after all, and we have a delicious recipe for grilled lamb chops to pair with either our Homestead Pinotage or Shiraz.
Grilled lamb chops with braised beetroot and red cabbage served with pomegranate, coriander & mint garnish
This delicious dish ticks all the boxes for a simple yet sophisticated dinner with friends. Full-flavoured, succulent lamb chops combined with a satisfying salad of sweet braised beets and red cabbage, rounded off with a fresh garnish of pomegranate, coriander & mint. These are flavours that truly sing together, and make the most of the beautiful produce in season now.
Ingredients (serves 4)
4 large lamb chops
2 medium red onion
1 tablespoon butter
1 garlic clove, crushed
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
1 medium red cabbage, cut in quarters
2 medium beetroots, peeled and cut into chunks
seeds of one pomegranate
handful fresh coriander
handful fresh mint
juice of half a lemon
extra virgin olive oil
coarse salt and freshly ground pepper to taste
Rub the lamb chops with coarse salt, freshly ground pepper and olive oil. Heat a griddle pan until smoking hot and fry the chops for 3 minutes a side (for medium-rare). Remove from the pan and allow to rest. Meanwhile, preheat the oven to 160 degrees. Gently fry the onion in butter in an ovenproof casserole on the stovetop for 10 minutes until softened. Add garlic and sugar and fry for another 2 minutes. Stir in the cabbage, beetroot, balsamic vinegar and 100 ml water. Cover and cook in oven for 2 hours until tender, stirring occasionally. For the garnish, finely chop and mix the coriander and mint, add pomegranate rubies, lemon juice and a drizzle of olive oil. Serve the garnish on top of the warm salad and enjoy with the grilled lamb chops and glass of red.
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