Gamay from Beaujolais

As the weather warms, reach for a bright, lively red like Gamay from Beaujolais. Perpetually undervalued and underrated, the top wines from the region’s crus deliver texture without weight. In other words, they’re perfect for spring.

Spring ushers in a season of deliciousness. Consider the arrival of baby lamb. A staple on Easter and Passover tables, preparing “lollipops” lends a contemporary spin to an otherwise traditional dish. With young lamb, tenderness of meat rather than deep flavor is key, though herbs like rosemary, garlic and mint, along with seasoning, are all that’s needed to enhance the taste.

Serves 2-4; Time: 30 minutes


Lamb Lollipops
Eight 1/2-inch lamb loin chops, trimmed of fat
Kosher salt, to taste
Freshly ground pepper, to taste
½ teaspoon dried thyme or rosemary
3 tablespoons extra-virgin olive oil
10 garlic cloves, halved
3 tablespoons water
2 tablespoons fresh lemon juice
2 tablespoons minced parsley
½ teaspoon of crushed red pepper flakes

Mint Chutney
1 bunch cilantro, fresh
1 ½ cups fresh mint leaves
½ onion, chopped
¼ teaspoon coriander, ground
1 green chile pepper
1 ½ tablespoons olive oil
¼ cup water
2 tablespoons white wine vinegar
½ teaspoon Kosher salt


1. Prepare chutney by placing all ingredients in a food processor. Process to a fine paste, adding additional water if needed.

2. Season both sides of the lamb chops with salt and pepper, to taste. Sprinkle chops with thyme or rosemary.

3. On medium-high heat, warm olive oil until shimmering in a large cast iron skillet. Once hot, add garlic and lamb chops, cooking over medium-high heat until chops brown on one side, about 3 minutes. Flip and sear on opposite side until brown, about 3 minutes for medium-rare. Remove lamb chops, leaving garlic.

4. To the pan add water, lemon juice, parsley and crushed red pepper. Cook, scraping up browned bits, until sizzling, around 1 minute. Pour the pan sauce with garlic over lamb chops and serve with a dollop of chutney on the side.