- Two 1 1/2-pound lamb shoulder chops, cut 1 1/2 inches thick
- Salt and freshly ground pepper
- 1 1/2 cups Manischewitz Concord wine or other Concord grape wine
- 2 tablespoons grape jelly, preferably Concord grape
- 2 tablespoons red wine vinegar
- Vegetable oil, for frying
- 1 cup mint leaves, patted dry
- 1/2 cup celery leaves
- 1 teaspoon ground coriander
- 1 teaspoon celery seeds
- 1 whole matzo cracker, crushed into small shards
- Finely grated zest of 1 lemon
- Light a grill or preheat a grill pan. Season the lamb chops with salt and pepper and grill over moderate heat, turning a few times, until nicely charred outside and medium within, 15 minutes per side. Transfer to a platter.
- Meanwhile, in a medium saucepan, boil the wine over high heat until reduced to 1/4 cup, 15 minutes. Whisk in the grape jelly and simmer for 1 minute. Remove from the heat and stir in the vinegar.
- In a small saucepan, heat 1/2 inch of oil until shimmering. Add the mint and fry over high heat until crisp, 15 seconds. Using a slotted spoon, transfer it to paper towels to drain. Add the celery leaves and fry until crisp, 30 seconds. Drain on paper towels.
- Generously brush the hot lamb chops with the glaze. Sprinkle the chops with the coriander and celery seeds. Coat the fat edge of the chops with the matzo. Scatter the fried mint and celery leaves and the lemon zest over the lamb. Each chop serves two people.
The glaze can be refrigerated for up to 3 days. Bring to room temperature before using.
Medium-bodied Barbera's bright red-berry fruit and spice are a nice complement to lamb.