Tonight's Dinner: Grilled lamb chops with Manischewitz glaze recipe

Oct 3, 2012 at 11:00 a.m. ET

Manischewitz is that brand you always see in the ethnic food aisle reserved for special Jewish holidays. But you don't need to save the wine for a special event. It makes a delicious glaze any day of the week.

Grilled lamb chops with Manischewitz glaze

As a Jew, I've been around the Manischewitz brand my whole life. For every special holiday, I've had something from the brand whether it be gefilte fish, matzo or, of course, the wine. No matter what the holiday, there always seems to be a bottle of it sitting on the table. I am not a fan. In fact, I've never been a fan. I hate the flavor, it's just too sweet. So, while I don't like to drink the wine, turns out it makes a pretty darn good glaze. And while I'm sure it's delicious over all types of meat, Food & Wine magazine's suggestion to put it over lamb chops not only brought a smile to my face, it actually made me enjoy lamb.

Grilled lamb chops with Manischewitz glaze

Serves 4


  • 12 rib lamb chops
  • Salt and pepper to taste
  • 1-1/2 cups Manischewitz concord grape wine
  • 2 tablespoons grape jelly
  • 2 tablespoons red wine vinegar


  1. Preheat the grill to 450 degrees F. Season the chops with salt and pepper and grill for about 10 minutes for medium-rare, turning once.
  2. While the chops cook, boil the wine in a saucepan over high heat until reduced to a half cup, about 15 minutes. Stir in the jelly and simmer for one minute. Remove from the heat, stir in the vinegar and set aside.
  3. When the chops are done, genereously brush them with the wine glaze and serve.

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