HOLIDAY LAMB LOIN CHOPS

WITH MAPLE/PEPPERCORN SAUCE (SERVES 4)

8 EA DOMESTIC DOUBLE CUT LAMB LOIN CHOPS

2 TBSP OLIVE OIL

1 TBSP CHOPPED FRESH ROSEMARY LEAVES

1 TBSP WHOLE GRAIN MUSTARD

1 TSP SOY SAUCE

1 TSP CHOPPED FRESH GARLIC

1 TSP COARSE GROUND BLACK PEPPER

½ TSP SALT

PREPARATION:  IN SMALL BOWL ADD ABOVE INGREDIENTS AND MIX TOGETHER WITH WIRE WHIP. (FOR LARGER BATCHES I WOULD RECOMMEND USING A FOOD PROCESSOR).  DIP LAMB CHOPS IN MIXTURE, PRESSING GARLIC AND ROSEMARY INTO MEAT.  PLACE ON PLATTER, COVER AND LET STAND 1 HOUR.

COOKING:  PREPARE GRILL AND OBTAIN MEDIUM HEAT.  GRILL CHOPS FOR APPROXIMATELY 15 MINUTES (TURNING AT LEAST ONCE) OR UNTIL YOU HAVE REACHED DESIRED DEGREE OF DONENESS.  I RECOMMEND A FINISHED TEMPERATURE OF 145 DEGREES FOR MEDIUM RARE.

MAPLE/PEPPERCORN SAUCE:

1 TBSP BUTTER

1 TBSP OLIVE OIL

1 EA SHALLOT DICED

3 EA GARLIC CLOVES, CHOPPED

1 TBSP TOMATO PASTE

1 TBSP MAPLE SYRUP

1 TBSP COOKING SHERRY

1 TSP WHOLE GREEN PEPPERCORNS

½ CUP BEEF STOCK

FLOUR (FOR THICKENER)

METHOD:  IN SAUTÉ PAN OVER MEDIUM HEAT, ADD BUTTER AND OLIVE OIL.  WHEN HOT, ADD SHALLOTS AND GARLIC.  COOK UNTIL TRANSLUCENT.  ADD PEPPERCORNS AND TOMATO PASTE.  GENTLY STIR WITH WOODEN SPOON AND THEN ADD COOKING SHERRY.  FINISH SAUCE BY ADDING MAPLE SYRUP AND BEEF STOCK. SLIGHTLY THICKEN WITH FLOUR/WATER MIXTURE, LET COOK FOR ABOUT FIVE MINUTES OVER LOW HEAT, CONTINUING TO STIR.  LADLE SAUCE OVER THE TOP OF LAMB CHOPS WHEN SERVING.

RECOMMENDATION:  SERVE WITH WHIPPED POTATOES AND SAUTÉED SPINACH WITH PEARL ONIONS