Burgundy Barbecue Lamb
Succulent lamb chops glazed with a rich cherry and Burgundy wine sauce, infused with warm spices and perfect for elegant dinners or special occasions.
Ingredients
- 1/2 cup Burgundy or other dry red wine ⓘ
- 2 tablespoons sugar
- 6 whole allspice ⓘ
- 6 whole peppercorns ⓘ
- 4 whole cloves ⓘ
- 1 (3-inch) stick cinnamon ⓘ
- 1/3 cup reduced-calorie catsup ⓘ
- 3 tablespoons lemon juice, divided ⓘ
- 2 teaspoons red wine vinegar ⓘ
- 2 teaspoons Worcestershire sauce ⓘ
- 1/4 teaspoon cornstarch ⓘ
- 1 cup fresh or frozen cherries
- 4 1-inch lamb loin chops ⓘ
- fresh cherries (optional) ⓘ
Instructions
- Combine Burgundy wine, sugar, allspice, peppercorns, cloves, and cinnamon in a small saucepan; bring to a boil.
- Cook uncovered for 3 to 4 minutes over medium heat.
- Remove spices and boil until reduced to 1/3 cup.
- Stir in reduced-calorie catsup, 2 teaspoons lemon juice, vinegar, and Worcestershire sauce.
- Measure out and reserve 1/4 cup of the sauce; keep remaining sauce in the saucepan.
- Mix 1 tablespoon lemon juice with cornstarch; add to the sauce in the saucepan.
- Bring the mixture to a boil and cook for 1 minute or until thickened, stirring constantly.
- Stir in cherries and set aside.
- Trim excess fat from lamb chops and place in a 1-quart casserole dish.
- Pour 1/4 cup of the cherry sauce over the lamb chops and turn to coat.
- Cover and marinate in the refrigerator for 1 hour.
- Preheat grill to medium-high heat.
- Grill lamb chops 5 to 6 inches from the coals for 5 to 6 minutes.
- Turn chops and baste frequently with the remaining cherry sauce.
- Serve hot, spooning cherry sauce over the chops and garnishing with additional cherries if desired.
Tips & Substitutions
For a richer flavor, consider using a full-bodied red wine instead of reduced-calorie catsup. If you want a spicier kick, try adding a pinch of cayenne pepper or chili flakes. You can substitute the lamb with pork chops or chicken thighs if desired, but cooking times may vary. Marinating the lamb overnight will enhance the flavor even more.
Serving Suggestions
Serve the Burgundy Barbecue Lamb with a side of Carrot-Raisin-Pineapple Salad for a refreshing contrast. A glass of full-bodied red wine complements the dish beautifully, enhancing the flavors of the lamb and sauce. For a complete meal, consider pairing it with grilled vegetables or a simple green salad.
Storage & Reheating
Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the lamb in a preheated oven at 350°F for about 10-15 minutes, or until heated through. The cherry sauce can also be reheated on the stove over low heat until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Burgundy Barbecue Lamb contains roughly 676 calories, with 14g protein, 158g carbohydrates, and 18g fat. It is an excellent source of dietary fiber (136% of the Daily Value), vitamin C (105% of the Daily Value), and calcium (71% of the Daily Value). It also contributes 38g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of wine for this recipe?
Yes, you can substitute Burgundy with any dry red wine, such as Merlot or Cabernet Sauvignon. Each wine will impart its own unique flavor profile to the sauce, so choose one you enjoy drinking.
How can I make this dish spicier?
To add some heat, consider incorporating crushed red pepper flakes or a dash of hot sauce into the cherry sauce. You can also marinate the lamb with a bit of paprika or cayenne pepper to infuse it with spiciness.
What can I serve with the lamb to complete the meal?
This dish pairs well with roasted potatoes or a creamy risotto. Additionally, you could serve it alongside grilled asparagus or a fresh garden salad to balance the richness of the lamb and sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).