#juicylambchops

This recipe combines the rich flavors of port wine with juicy lamb chops to make a dish that is perfect for a romantic dinner or a special occasion. The glaze made from port wine is sweet and sour, which goes well with the lamb's savory flavor.

Ingredients: 4 lamb chops. 1/2 cup port wine. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Add salt, pepper, and dried rosemary to the lamb chops. Put the honey, port wine, and minced garlic in a small saucepan. Over medium-low heat, bring the mixture to a simmer. Cook, stirring every now and then, until it is cut in half. In the meantime, heat a skillet over medium-high heat. Grill the lamb chops for two to three minutes on each side, or until they turn golden brown. Put the lamb chops that have been seared in a baking dish. Cover the lamb chops with the port wine glaze. For medium-rare, or until done to your liking, bake in an oven that has already been heated for 10 to 12 minutes. After the lamb chops are done, take them out of the oven and let them rest for a few minutes.

Prep Time: 10 minutes

Cook Time: 20 minutes

This recipe celebrates the rich flavors of Montenegro, pairing succulent grilled lamb chops with a refreshing tomato-feta salad. The robust notes of the 13 Jul-Plantaze Vineyard Plavac wine complement the savory lamb and tangy cheese, creating a delightful dining experience reminiscent of the Mediterranean.

Ingredients: 1 bottle of 13 Jul-Plantaze Vineyard Plavac wine. 400g lamb chops. 2 cloves garlic, minced. 2 sprigs of rosemary. 1 lemon, sliced. Salt and pepper to taste. 200g feta cheese. 1 cup cherry tomatoes, halved. 2 tablespoons olive oil. Fresh basil leaves for garnish.

Instructions: Warm the grill up to a medium-high level. Add minced garlic, salt, and pepper to lamb chops to taste. Spread olive oil over the top and add rosemary sprigs. If you want your lamb chops to be done, grill them for 4 to 5 minutes on each side. In the last two minutes of grilling, add the lemon slices. Make the salad while the lamb chops are on the grill. Put crumbled feta cheese and cherry tomatoes in a bowl. Put olive oil on top of the salad and add salt and pepper to taste. Sprinkle to mix. Serve the tomato-feta salad with the hot lamb chops when they are done. Add some fresh basil leaves on top and serve with a cold glass of 13 Jul-Plantaze Vineyard Plavac wine.

Prep Time: 15 minutes

Cook Time: 10 minutes