Hawke's Bay, New Zealand, New Zealand Wines, New Zealand wines, Red wines, Shiraz, Te Mata, Wine and Dine, Wine and Food
Grilled Lamb Chops with Mint Chimichurri & Bulgur Salad
May
Early summer, a bonfire, and a New Zealand wine that holds its own
New Zealand wine paired with grilled lamb chops—that’s not a surprise, but a certainty. Te Mata’s Syrah Estate Vineyard from Hawke’s Bay is a red wine that knows exactly what it wants: dark fruit, lavender, anise, and a palate so profound that it needs no explanation—you simply drink it. The lamb comes straight off the grill, with hints of charcoal and the scent of mint oil in the air. The chimichurri isn’t Argentine purism, but an interpretation—fresh mint instead of parsley, plus garlic, lemon, and chili. The bulgur salad underneath holds it all together: earthy, warm, slightly nutty. A dish for the first real barbecue day of the year.
Ideal wine pairing: Te Mata Syrah Estate Vineyards (Hawke’s Bay, New Zealand)
Te Mata is one of New Zealand’s oldest wineries—its history dates back to 1896—and its vineyards are situated on the slopes of Te Mata Peak in Hawke’s Bay, one of the country’s warmest and driest wine-growing regions. For the Syrah Estate Vineyard, grapes are sourced from three key sites: Bridge Pa Triangle, Woodthorpe Terraces, and the famous Gimblett Gravels—a gravelly riverbed terroir that retains heat and drains water quickly, resulting in fully ripe, aromatically concentrated Syrah grapes. After hand-harvesting, the grapes are destemmed and undergo an extended maceration period before being pressed and fermented. Eight months of aging in a combination of new and used French oak barrels lend the wine structure without constraining its fruit.
In the glass, it displays a deep, luminous ruby red. The bouquet is multifaceted and inviting: raspberry syrup, black cherry, and plum in the foreground, with boysenberries, a hint of Turkish delight, lavender, nutmeg, and dark cocoa in the background. On the palate, it is well-structured, deep, and hearty—lush fruit, with the floral charm of lavender still evident, along with enticing notes of nutmeg and cocoa, supple tannins, and a delicate acidity that carries the long finish. This is exactly the kind of wine that calls for a dish with character: the grilled lamb provides the roasted aromas that complement its fruit, the mint chimichurri picks up on the floral element, and the nutty bulgur salad gives the plate the earthiness that pairs well with the Syrah.
The recipe:
Grilled Lamb Chops with Mint Chimichurri & Bulgur Salad
Equipment
- 1 Holzkohlegrill oder Gasgrill (alternativ: Grillpfanne)
- 1 Grillzange
- 1 Kleiner Mixer oder Stabmixer für den Chimichurri
- 1 Mittlerer Topf für den Bulgur
- 1 Schneidebrett und scharfes Messer
- 1 Schüssel für den Bulgursalat
Ingredients
FOR THE LAMB CHOPS:
- 6 Lamb chops about 120 g each, pork chops
- 2 Tablespoon of olive oil
- 2 garlic cloves crushed
- 1 teaspoon of cumin ground
- 1 teaspoon of cilantro ground
- Salt black pepper
FOR THE MINT CHIMICHURRI:
- 1 a large bunch of fresh mint about 30 g of leaves
- 1 a small bunch of flat-leaf parsley about 15 g of leaves
- 1 garlic clove
- 1 small red chili pepper pitted
- 3 tablespoon red wine vinegar
- 6 tablespoon of good olive oil
- ½ teaspoon of salt
- Zest of ½ lemon
FOR THE BULGUR SALAD:
- 150 g coarse bulgur
- 300 ml vegetable broth
- ½ Pomegranate Pits removed
- 4 spring onions cut into thin rings
- 1 small cucumber halved and sliced
- 2 tablespoon of fresh mint coarsely chopped
- 2 tablespoon of fresh flat-leaf parsley coarsely chopped
- 2 Tablespoon of olive oil
- Juice from ½ lemon
- Salt black pepper
Instructions
MARINADE AND PREPARATION:
- Rub the lamb chops with olive oil, garlic, cumin, cilantro, salt, and pepper. Let them marinate at room temperature for at least 30 minutes, or preferably 2 hours in the refrigerator.
- Bring the bulgur to a boil in the vegetable broth, reduce the heat, and let it sit for 10–12 minutes until the broth is completely absorbed. Let it cool.
FOR THE MINT CHIMICHURRI:
- Coarsely chop the mint leaves, parsley, garlic, and chili pepper. Pulse briefly in a blender with red wine vinegar, olive oil, salt, and lemon zest—the chimichurri should remain chunky, not a smooth pesto. Season to taste. Refrigerate.
FOR THE BULGUR SALAD:
- Combine the cooled bulgur with scallions, cucumber slices, pomegranate seeds, mint, and parsley. Dress with olive oil and lemon juice, and season with salt and pepper to taste. The salad should have a fresh, herb-forward flavor.
FOR THE LAMB CHOPS:
- Heat the grill to high heat (charcoal: until the coals are white-hot). Grill the lamb chops over direct heat for 3–4 minutes per side—so they’re still pink inside but have a nice crust on the outside. Let it rest for a moment.
SERVE:
- Divide the bulgur salad between two plates. Place the lamb chops on top. Drizzle generously with the mint chimichurri or serve it on the side. Serve immediately—the Syrah should already be poured.
- Serve the Te Mata Syrah at 17–18 °C; open the bottle about an hour before drinking.
SIDE DISHES:
- Warm flatbread or pita from the grill
- Yogurt with garlic and mint (optional side dish)
Nutrition
