Quick, easy BBQ Lamb and the Perfect Red Wine Pairing
Summer is here which means it’s officially BBQ season and who can say no to some delicious grilled lamb chops? Arguably the meat of Australia, you’d be hard pressed to host or attend a BBQ this summer without it. With so many different cuts, as well as a range of flavours to marinate your lamb in, Indian-spiced lamb chops is sure to be a crowd pleaser that will have everyone around the esky asking for the recipe.
Read on for a quick and easy BBQ lamb recipe from Australian Lamb and see why this Indian-style dish is the perfect match with our McGuigan Black Label Red – Australia’s #1 selling bottled red wine. (VOL MAT IRI Nov 2020).
Australia’s #1 Bottled Red Wine
McGuigan Black Label Red is Australia’s favourite bottled red wine, and must be part of any Summer BBQ set up. Who says that you can’t enjoy red wine in Summer? Not us! Whilst you might be inclined to reach for a chilled white wine, rose or sparkling, red wine can still be enjoyed just as much.
Red blends, as well as on-trend red wines like Tempranillo, Malbec and Pinot Noir are all red wines that pair well with BBQ food – their taste profiles complementing the food, giving you the opportunity to experiment with flavours.
Our Black Label range is, generous and affordable, and is your contemporary guide to Australia’s best-known wines, as well as emerging varietals. Each bottle of McGuigan Black Label is packed full of varietal fragrance and flavour, ensuring that need not be a connoisseur to enjoy your wine at any Summer occasion.
Our very first varietal in this range, was our Black Label Red – first bottled in 1994, we’ve been making this wine for 27 years, and is Australia’s #1 selling bottled red wine.
Black Label red is a generous, fruit bomb that goes perfectly with Indian-style lamb. The flavours of garlic, ginger and spice, goes great with this medium-bodied wine that has ripe, soft fruit flavours and the perfect balance of tannin to provide structure.
If you haven’t already, it’s time you discovered what makes this Australia’s #1 selling bottled red wine – available to buy now from any good liquor retailer.
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If you’re still not convinced, then we’ve got an exciting promotion on now where we are giving away 60 x $1,000 Barbeques Galore Vouchers for 60 days – that’s 1 x $1,000 voucher everyday for 60 days!
Need a new BBQ? Or looking to deck out your backyard with some new outdoor furniture? Simply buy any bottle of McGuigan Wines or McGuigan Zero from 1st January – 28th February, and upload your receipt to www.mcguiganwines.com.au/bbq. Every entry will be included in each of the draws, and you’re able to enter more than once, so get buying!
Prep Time: 20 mins
Cooking Time: 10 mins
- 8 small lamb forequarter chops (or 4 large, trimmed)
- 4cm piece ginger, finely grated
- 80ml (1/3 cup) olive oil
- 2 tbsp chilli jam
- 1 tbsp garam masala
- 3 tsp poppy seeds
- 2 tsp ground cinnamon
- 1 tsp nutmeg
- ½ cup roughly chopped coriander leaves
- 2 zucchini, quartered lengthwise, scored
- Baby rocket, tomato and cucumber salad
- Natural yoghurt
- Lemon wedges
- McGuigan Black Label Red
- Preheat barbeque or char grill pan to high. Place ginger, 2 tablespoons oil, jam, spices and coriander in a medium bowl; season to taste and stir to combine. Take 1 tablespoon of the marinade and place in a separate small bowl. Set aside. Add your lamb forequarter chops to the medium bowl and toss well to coat. Stand until required.
- Add 1 tbsp of tepid water and remaining oil to the reserved marinade, season to taste and stir well to combine. Brush the cut side off the zucchini liberally with the mixture.
- Cook lamb on barbecue, turning and basting with marinade, for 5-6 minutes or until cooked to your liking. Cover loosely with foil and stand for 5 minutes before serving.
- Meanwhile, place zucchini cut side down on barbeque. Cook, turning, for 2-3 minutes or until charred and cooked to your liking.
- Divide zucchini among plates and serve with lamb forequarter chops and natural yoghurt. Serve with baby rocket, tomato and cucumber salad with lemon wedges on the side.
If time permits, marinate your lamb forequarter chops for 3-4 hours or overnight.