Valerie Bertinelli Shares Her Go-To Recipe for Using Up Leftover Wine
The actress and mom shows off a dish so simple and delicious, she’s made it “one too many times.”
In the video above, the former One Day at a Time star shares a dish that reminds her of dinnertime with her son Wolfie: marinated lamb chops—a meal so reliably foolproof, she jokes she’s made them “one too many times”.
After the TV star and ex-husband Eddie Van Halen split, she and Wolfie moved out on their own. Bertinelli says she wanted to find something that was special and fun for him to eat. “Lamb chops are fun because they’re like a lollipop—and they’re tasty!” she says.
After marinating the chops for a few hours in last night’s leftover red wine, a touch of balsamic vinegar, mustard, herbs, and garlic, just pop them on the grill and you’ve got a meal for any occasion.
Get the full recipe below and be sure to check out Valerie’s Home Cooking on Food Network.
Valerie Bertinelli’s Marinated Lamb Chops Recipe
¾ cup dry red wine
3 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tbsp. coarse ground mustard
2 tsp. chopped fresh thyme, plus more for garnish
1 tsp. chopped fresh garlic
2 tsp. kosher salt
½ tsp black pepper
8 (¾-inch-thick) lamb rib chops, trimmed
1. Whisk together the wine, oil, vinegar, mustard, thyme, garlic, 1 teaspoon of the salt, and 1/4 teaspoon of the pepper.
2. Place the lamb chops in a ziplock bag; pour the marinade over the lamb chops. Seal, and chill 2 to 4 hours, turning the lamb chops once.
3. Preheat the grill to medium-high (about 450°F). Remove the lamb chops from the marinade; discard the marinade. Sprinkle the lamb chops evenly with the remaining 1 teaspoon salt and 1/4 teaspoon pepper.
4. Place the lamb chops on the oiled grates; grill, uncovered, until seared on each side or to the desired degree of doneness, 3 to 4 minutes per side. Garnish with chopped thyme and serve immediately.