Serious Eats: Recipes
Cook the Book: Grilled Marinated Lamb Chops with Giant White Beans
I used to work at a wine bar that served a chilled, red Greek wine in the summer called the Hatzimichalis Fresco Nouveau. Made from the Greek Mavroudi grape, it tasted a lot like a light Beaujolais. Refreshing and fruity, but not cloying, it paired perfectly with all sorts of warm weather fare, from burgers and dogs to grilled veggies and even seafood.
Today's Cook the Book recipe, excerpted from Wine Bar Food, is for a specialty of Athens—Grilled Marinated Lamb Chops with Giant White Beans. Soaking the chops in a bath of wine, garlic, lemon zest, and fresh thyme imparts incredible flavor and a lovely, deep purple hue. Finished on the grill and topped with rosemary-infused white beans, this dish would pair perfectly with any spicy, easy drinking red.
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As is always the case with our cook the book selections, we're giving away five (5) copies away this week to lucky readers. Enter to win here»