By Brigit Binns
AMERICANS DON’T HAVE the same
passion for lamb as our European
cousins, and I’ve never quite
understood the reason. “Gamey”
is the term most often used—but when is the
last time the utterers of such a descriptor bit
down into a luscious, delicate little chop, the
epitome of late-summer’s gradual flight toward
the comfort food of fall? Lamb rib chops are
truly the height of elegance, especially if the
bones are “Frenched,” which makes them so
easy to pop into your mouth that I think of
them as “Lamb Lollipops.”
We don’t often think of serving white wine
with lamb, but Riesling has more character
and backbone than many summer whites,
particularly Pinot Grigio and other light varietals.
We enjoyed this dish one mid-summer
night with a Riesling from Hudson-Chatham
Winery, whose subtle acidity is just the ticket
to balance the richness of the lamb—and far
more welcome at this time of year than any
red varietal. If you can find the lovely Kedem
Riesling Rosé, it will also make a perfect partner
for these sweet and sassy little chops.
Perfect to pair with my grilled lamb chops:
Hudson-Chatham Riesling
Kedem Estates Riesling Rosé
