Flavoured lamb with Mediterranean herbs – the perfect wine pairing
Tender lamb chops, marinated with fresh rosemary, garlic and high-quality olive oil, bring the flavours of Mediterranean cuisine straight to your plate. The spicy marinade gives the meat an intense flavour, while the juicy lamb gets a wonderfully crispy crust thanks to the spicy searing. But which wine harmonises best with this aromatic dish? A full-bodied Primitivo from Puglia is the perfect choice, as its dark fruit, soft tannins and delicate spice ideally complement the flavours of the lamb.
Which wines go best with this meal?
Lamb is a meat with an intense flavour of its own and a beautiful combination of spice, fat and roasted flavours. The marinade with rosemary, garlic and olive oil in particular gives the dish a herbaceous and slightly sweet flavour. The right wine should have enough structure and fruitiness to balance out the flavour and at the same time support the juicy meat.
1. primitivo from Apulia (main recommendation)
➡ Why? The strong fruity notes of ripe berries, spicy herbal aromas and the soft tannins of the Primitivo harmonise perfectly with the roasted flavours of the lamb and the herb marinade. The natural sweetness of the wine complements the light garlic flavour and ensures a wonderful balance. ✔ Recommended region: Apulia, Italy
2. syrah from the Rhône or Australia
➡ Why? Syrah/Shiraz offers a spicy pepper note, strong berry flavours and a fine smokiness that perfectly complements the lamb’s flavour. Its pronounced tannins provide a harmonious structure. ✔ Recommended region: Rhône, France or Barossa Valley, Australia
3. chianti classico from Tuscany
➡ Why? The fresh acidity and subtle spicy notes of the Chianti balance out the strong roasted flavours of the lamb, while the fruity cherry aromas harmonise wonderfully with the herbal spice. ✔ Recommended region: Tuscany, Italy
The recipe:
Lammkoteletts mit Rosmarin, Knoblauch und Olivenöl
Kochutensilien
- 1 Grillpfanne oder Grill
- 1 Schneidebrett & Messer
- 1 Kleine Schüssel für die Marinade
- 1 Küchenpinsel oder Löffel
Zutaten
- 4 Lammkoteletts ca. 250–300 g insgesamt
- 2 EL Olivenöl
- 2 Knoblauchzehen fein gehackt
- 2 Zweige frischer Rosmarin fein gehackt
- 1 TL grobes Meersalz
- ½ TL schwarzer Pfeffer frisch gemahlen
- ½ TL Chiliflocken optional, für mehr Würze
Zubereitung
Lammkoteletts marinieren:
- Olivenöl, Knoblauch, Rosmarin, Salz, Pfeffer und Chiliflocken in einer Schüssel vermengen.
- Die Lammkoteletts mit der Marinade einreiben und mindestens 30 Minuten (besser 2 Stunden) im Kühlschrank ziehen lassen.
Lammkoteletts grillen oder braten:
- Eine Grillpfanne stark erhitzen (alternativ den Grill vorheizen).
- Die Koteletts bei starker Hitze jeweils 2–3 Minuten pro Seite anbraten, bis sie eine schöne Kruste haben.
- Vom Herd nehmen und 5 Minuten ruhen lassen.
Servieren:
- Lammkoteletts auf einem Teller anrichten.
- Nach Belieben mit etwas Meersalz und Olivenöl verfeinern.
Empfohlene Beilagen
- Rosmarin-Kartoffeln aus dem Ofen
- Gegrilltes Gemüse (Paprika, Zucchini, Auberginen)
- Frischer Rucola-Salat mit Zitronen-Dressing
