A Bold, Flavorful Pairing for Wolf & Woman Pinotage 2025

This recipe was created especially for Wolf & Woman Pinotage 2025, a fresh, expressive South African Pinotage from certified heritage vineyards in the Swartland, and a soon-to-be-featured wine in our upcoming Fall Reserve Wine Club selection.

With juicy spice-rubbed lamb, smoky chickpeas, roasted red pepper and a creamy whipped feta yogurt sauce, this dish brings together the kind of bold, savory and gently smoky flavors that make Pinotage such a rewarding food wine. The meal feels generous enough for entertaining, but still relaxed enough for a weekend dinner at home.

Why This Meal Pairs So Well with Wolf & Woman Pinotage 2025

Wolf & Woman Pinotage 2025 shows bright red cherry, plum, dried herbs and subtle spice, with fine texture and balanced acidity on the palate. Those fresh red-fruited notes are a beautiful match for the lamb’s smoky spice rub, while the wine’s natural lift helps cut through the richness of the meat and whipped feta yogurt.

The chickpea and roasted red pepper ragù brings warmth, earthiness and gentle sweetness, echoing the wine’s savory, lightly wild character without overwhelming its freshness. The lemon, herbs and tangy feta yogurt keep the dish bright, which is especially important with a more elegant, modern expression of Pinotage.

Together, the pairing highlights the modern side of Pinotage: vibrant, textured, food-friendly and deeply rooted in South African terroir.

Charred Spiced Lamb Rib Chops with Chickpeas, Roasted Red Pepper & Whipped Feta Yogurt

Juicy, spice-rubbed lamb rib chops served over a warm chickpea and roasted red pepper ragù with a creamy whipped feta yogurt sauce.

Serves: 4
Preparation time: 35 minutes
Cooking time: 35 minutes
Difficulty: Easy

Ingredients

Spiced Lamb Rib Chops

8 lamb rib chops
2 Tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp chili flakes
Zest of 1 lemon
Salt and freshly ground black pepper, to taste
Extra olive oil, for cooking

Whipped Feta Yogurt

7 oz feta cheese
½ C Greek yogurt
1 Tbsp olive oil
1 Tbsp lemon juice
1 small garlic clove, finely grated
Salt and freshly ground black pepper, to taste

Chickpea & Roasted Red Pepper Ragù

2 Tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, finely grated
1 tsp smoked paprika
½ tsp ground cumin
1 Tbsp tomato paste
1 14 oz can chopped tomatoes
1 14 oz can chickpeas, drained and rinsed
2 roasted red peppers, roughly chopped
½ C chicken or vegetable stock
1 Tbsp red wine vinegar
Salt and freshly ground black pepper, to taste

To Serve

Fresh mint or parsley, roughly chopped
Extra smoked paprika or chili flakes
Lemon wedges

Method

Prepare the Lamb

Pat the lamb rib chops dry with paper towel. In a bowl, mix the olive oil, smoked paprika, cumin, coriander, cinnamon, chili flakes, lemon zest, salt and pepper. Rub the spice mixture evenly over the lamb chops, then set aside to marinate for 20 minutes while you prepare the other components.

Make the Whipped Feta Yogurt

Add the feta, Greek yogurt, olive oil, lemon juice and garlic to a food processor. Blitz until smooth and creamy, scraping down the sides as needed. Taste and adjust the seasoning with salt and black pepper. Transfer to a bowl, cover and refrigerate until ready to serve.

Make the Chickpea & Roasted Red Pepper Ragù

Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook for 5–6 minutes, until softened. Add the garlic, smoked paprika, cumin and tomato paste, then cook for 1–2 minutes until fragrant.

Stir in the chopped tomatoes, chickpeas, roasted red peppers and stock. Bring to a simmer and cook for 15–20 minutes, stirring occasionally, until the sauce has thickened and the chickpeas are tender. Stir in the red wine vinegar and season to taste with salt and black pepper. Keep warm.

Cook the Lamb Chops

Heat a grill pan or heavy-based skillet over medium-high heat until hot. Drizzle with a little olive oil, then sear the lamb chops for 2–3 minutes per side, depending on thickness, until well browned and cooked to your preferred doneness.

For medium-rare lamb, the internal temperature should be around 130°F. Remove the chops from the pan and rest for 5 minutes before serving.

To Serve

Spoon the whipped feta yogurt onto a large serving plate, using the back of a spoon to create soft swirls. Spoon the warm chickpea and roasted red pepper ragù over the top, then arrange the lamb rib chops over the chickpeas.

Scatter with chopped mint or parsley and finish with a light dusting of smoked paprika or chili flakes. Serve with lemon wedges on the side.

Wine Pairing: Wolf & Woman Pinotage 2025

This dish was created for the Wolf & Woman Pinotage 2025, but it will also work beautifully with similar South African Pinotage wines, especially those with bright red fruit, gentle spice, earthy depth and enough structure to stand up to lamb.

A fresher, more elegant Pinotage will highlight the herbs, lemon and creamy feta yogurt, while a richer, more full-bodied Pinotage will lean into the charred lamb, smoky spices and roasted red pepper ragù.

For the best experience, serve Pinotage slightly cool, around 60–64°F, to keep the fruit fresh and the tannins smooth. If the wine is more structured or oak-matured, give it 20–30 minutes in a decanter before serving.

Pairing Tip

If your Pinotage has a brighter red-fruited profile, go easy on the chili flakes and finish the dish with extra lemon and herbs. If your Pinotage is darker, richer or more smoky, you can lean further into the charred lamb, smoked paprika and roasted pepper flavors.