Grilled Lamb Chops with Norton Glaze



  • 3/4 cup St. James Winery Estate Norton Wine
  • 1/4 cup olive oil
  • 3 tablespoons minced garlic
  • 3 tablespoons chopped oregano
  • 2 teaspoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 8 lamb chops 1” to 1-1/2” thick, fat well-trimmed
  • 2 tablespoons honey


  1. Mix the first 7 ingredients in a large glass dish. Arrange lamb chops in a single layer in dish; turn to coat. Cover and refrigerate at least two hours, turning often.
  2. Light a barbecue and bring to medium-high heat. Remove lamb from marinade and mix honey into marinade.
  3. Grill lamb, turning and basting with marinade often until well done.