Grilled Lamb Chops In Bordeaux
Bordeaux, the largest French port on the Atlantic, has always been one of the wealthiest and most sophisticated cities in France. Through the centuries, the merchants of Bordeaux prospered immensely from the trade that flowed through their hands and invested this wealth in elegant buildings and shops. Most of the central city we see today dates to a building boom that took place in the 18th century, and the elegant facades lining Bordeaux’s streets served as a model for the later reconstruction of Paris.
The history of Bordeaux stretches much further back, to the Romans who first planted grapes and produced wines for which the region is famous. Bordeaux lay in the realm of Eleanor of Aquitaine in the 12th century and when she married Henry II of England the city came under the English Crown. The English soon learned to savour the wines produced in their new territories and have never stopped enjoying them since then.
The rest of the world took a little longer to appreciate the pleasures of Bordeaux wines, but today some of the most sought after and expensive wines are produced in the vineyards that surround the city. Wine tourism is a major industry, making Bordeaux one of the most popular destinations in Europe. You can now visit the producers, stay in vineyards, see wine being made, and sample the different varieties.
“You must never appreciate a wine, you must fall in love” - Abbé Claude, 1728
One of the great joys of visiting Bordeaux is to try the local wine bars. Many bars will serve you an entire menu of wines by the glass, or give just tasting pours so that you can sample a larger variety. Some bars offer blind tastings, so that you can test your skill in identifying the wines served! Several places offer courses on wine, and whether you are a novice or a seasoned connoisseur you will find one to suit you.
Of course, along with good wine you must have good food, and Bordeaux offers that in abundance. For over two thousand years ships from Asia, Africa, and the Americas have docked in Bordeaux, bringing epicurean wonders such as pepper, saffron, sugar, coffee, chocolate, and a hundred other spices. The city also draws upon the incredible culinary richness of its surroundings: cheeses and seafood from the Spanish Basque country; truffles, foie gras and lamb from the Dordogne valley; fruits and fresh produce from the Mediterranean regions.
We sampled some of this bounty in a magnificent roast leg of lamb done Moroccan style, served with saffron tinged cous cous studded with chickpeas. At the popular Brasserie Bordelaise, we had their superb house made pork terrine, along with wines from their impressive wine list. Walking down the street lined with shops and cafes, we came upon a bakery specializing in Canalés, so we topped off our lunch with a few of those for dessert! You will be spoiled for choice when it comes to restaurants in Bordeaux but no matter where you eat, the food will leave you amazed and satisfied!
This Bordeaux style grilled lamb first gets a long soak in some good red wine (preferably from Bordeaux!), making it tender and flavourful. Lots of garlic and herbs add their own special aroma to the lamb as it cooks. Serve with roast veggies or a fresh salad, and of course more of the good red wine!
Grilled Lamb Chops With Red Wine, Herbs And Garlic
4 lamb rib chops, about 3/4 inch thick (1 lb)
1 shallot, finely chopped
2 cloves garlic, finely chopped
1 tbsp each, finely chopped fresh herbs: rosemary, thyme, oregano, basil
1/2 cup red wine
2 tbsp each: red wine vinegar, olive oil
Salt and pepper to taste
Place lamb chops in large mixing bowl or in a large resealable plastic bag.
Combine remaining ingredients in a small bowl and then pour over the lamb chops, turning them to coat evenly.
Cover bowl and refrigerate for 24 hours, turning chops in the marinade occasionally. If using resealable plastic bag, shake it occasionally to redistribute the marinade over the chops.
Preheat outdoor barbecue grill to medium high.
Lift lamb chops out of marinade (discard marinade) and place on grill. Cook till desired doneness, about 5 minutes or more per side, turning them once.
Serves Two
