Paired with Sleeping Lady Vineyard Cabernet Sauvignon
Summer grilling is the perfect opportunity to bring bold flavors and structured wines to the table. These grilled lamb lollipops deliver rich, savory depth, balanced by fresh herbs and a bright tomato salad finished with a vibrant garlic parsley sauce.
Paired with Sterling Vineyards Sleeping Lady Vineyard Cabernet Sauvignon, this dish highlights the wine’s intensity, layered aromatics, and classic Napa Valley structure.
Summary
This grilled lamb lollipop recipe features frenched lamb chops served with herbed tomatoes and a garlic parsley sauce. Paired with Sleeping Lady Vineyard Cabernet Sauvignon, it creates a bold and balanced summer meal.
Why This Pairing Works
Sleeping Lady Vineyard Cabernet Sauvignon offers structure and depth that stand up to lamb’s richness.
The pairing works because:
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Firm tannins complement grilled lamb
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Herbal notes mirror parsley and fresh herbs
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Bright acidity balances tomatoes and vinegar
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Intensity matches bold, savory flavors
Together, the wine and dish feel powerful and refined.
Ingredients
Lamb
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3 pounds frenched lamb chops
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Salt and freshly ground pepper
Garlic Parsley Sauce and Tomatoes
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4 cups fresh parsley leaves, stems removed
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10 cloves garlic, roughly chopped
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⅔ cup olive oil
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⅔ cup red or white wine vinegar
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2 pounds small tomatoes, halved or quartered
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1 jalapeño, finely diced
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¼ cup pitted Castelvetrano olives, smashed and roughly chopped
Directions
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Remove the lamb chops from the refrigerator and allow them to temper at room temperature. Pat dry and season generously on both sides with salt and freshly ground pepper. Set aside.
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Preheat the grill to high heat.
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Prepare the garlic parsley sauce. Add the parsley leaves and garlic to a food processor. Pour in the olive oil and vinegar, then pulse 4 to 5 times until combined but still textured. Do not over blend.
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Add 3 tablespoons of the garlic parsley sauce to a medium bowl. Stir in the tomatoes, jalapeño, and olives. Season with salt and freshly ground pepper to taste. Set aside.
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When the grill is hot, add the lamb chops and cook for 3 to 4 minutes per side, depending on thickness and desired doneness.
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Transfer the lamb to a platter and let rest for 5 minutes.
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Spoon the herbed tomato mixture onto a serving platter. Arrange the lamb lollipops on top and drizzle with the remaining garlic parsley sauce.
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Serve immediately with generous pours of Sleeping Lady Vineyard Cabernet Sauvignon.
About the Recipe Partner
This recipe was created in partnership with Emily Cooper, a classically trained cook, recipe developer, and wine enthusiast based in Oakland. With experience in restaurant kitchens and culinary strategy for brands like Good Eggs and Momofuku, Emily focuses on seasonal California recipes designed to pair naturally with wine.
You can find more of her work at emilycoopercooks.com or on Instagram at @emilycoopercooks.
FAQs
What doneness is best for grilled lamb chops?
Medium rare to medium allows lamb to stay tender while developing rich grilled flavor.
Can the garlic parsley sauce be made ahead of time?
Yes. The sauce can be prepared several hours in advance and refrigerated until ready to use.
Why does Cabernet Sauvignon pair well with lamb?
Cabernet Sauvignon’s tannins and structure complement lamb’s richness, while its herbal and dark fruit notes enhance savory flavors.
