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    Notes - March 26, 2014

    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On the latest episode Chris and Mark joined Brad to talk about Domaine Moillard Hautes-Côtes de Nuits Pinot Noir, Angove Vineyard Select Cabernet Sauvignon, Château La Gravette Lacombe and Castle Rock Williamette Valley Pinot Noir.

    Have a listen!


    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

    Lamb Chops Crusted with Fennel & Black Pepper

    Need dinner fast? Broiled lamb loin chops cook in just ten minutes, give them a quick dry rub and you're still ready to serve in less than half an hour.


    2 tsp. fennel seeds, lightly crushed
    1-1/4 tsp. ground coriander
    1 tsp. dried rosemary, chopped
    1 tsp. kosher salt
    3/4 tsp. garlic powder
    3/4 tsp. freshly cracked black pepper
    8 lamb loin chops, about 1 inch thick (4 to 5 oz. each)
    1-1/2 Tbs. extra-virgin olive oil


    Position a rack 4 inches from the broiler element and heat the broiler to high.

    In a small bowl, combine the fennel seeds, coriander, rosemary, salt, garlic powder, and pepper; mix well. Brush the lamb chops with the olive oil to coat. Press an equal amount of the spice mix on both sides of the chops and let them sit for 10 minutes.

    Coat a broiler pan with oil or nonstick cooking spray. Set the lamb chops on the pan and broil until the first side is well browned, about 5 minutes. Flip the chops and continue to cook until the second side is well browned and the center is cooked to your liking (cut into a chop near the bone to check), about another 5 minutes for medium rare.

    Serving Suggestions:

    Serves with vegetable couscous and sautéed cherry tomatoes.

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