J. Lohr Estates Falcon’s Perch Pinot Noir Chops

recipe courtesy of Chef Anthony Castelli, Chef/Owner at La Parma II, Huntington, New York

Serves 4

  • 12 baby lamb chops
  • 2 Tbsp olive oil
  • salt and pepper

Rub the olive oil all over lamb chops and season with salt and pepper. Grill the lamb chops for 8-10 minutes for medium rare. Meanwhile, prepare the sauce.


In a medium saucepan, melt butter and add the shallots. Cook shallots over medium heat until softened, then add the flour and stir to combine. Slowly whisk in the wine, honey, 2 Tbsp of the pineapple, hot pepper and sprig of rosemary. Simmer and reduce sauce for 20 minutes, then remove the rosemary sprig. Season with salt and pepper.

To Serve

Place 3 grilled lamb chops on each plate and spoon a quarter of the sauce over each serving. Sprinkle with remaining pineapple and serve with a delicious glass of J. Lohr Estates Falcon’s Perch Pinot Noir!