Grilled Rack of Lamb

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.


4 double cut lamb chops
salt and pepper to taste 

Pinotage Reduction:
1 ½ cups J Pinotage
¾ cup shallots, coarsely chopped
3 sprigs flat leafed (Italian) parsley
3 springs thyme
1 sprig rosemary
2 cloves garlic, crushed
1 cup chicken stock
2 cups veal stock
½ pound unsalted butter, cubed
salt and pepper to taste


Preheat Grill to High.
Season lamb with salt and pepper. Place lamb on grill rack and reduce heat to medium. Grill 8 minutes per side (medium rare). Remove chops, cover, and let rest for 8 minutes.

Pinotage Reduction:
1. In a saucepan over medium high heat reduce chicken and veal stock to 1 cup.
2. In a separate saucepan, combine wine, shallots, herbs, and garlic over medium high heat. Bring to a simmer and reduce to 1/4 cup. Strain liquid through a chinois into reduced stocks.
3. Turn heat to low and whisk in cubed butter until incorporated. Adjust salt and pepper to taste.

To serve, spoon Pinotage Reduction onto plates and place lamb on top.


Suggested Pairing: