Rosemary and Bourbon Lamb Chop with Raspberry Demi-Glace
15
Minutes Prep Time
20
Minutes Cook Time
4
Servings
Lamb is so simple to grill at home. When you add the special raspberry sauce on the side, this dish becomes perfect for your next dinner party or holiday-inspired meal.
INGREDIENTS
LAMB
1 rack lamb chops, Frenched
1 oz brown sugar
1 tablespoon rosemary
1 oz sun dried tomato
1 teaspoon bourbon
1/2 oz olive oil
1 teaspoon truffle oil
RASPBERRY DIPPING SAUCE
5 oz fresh raspberries
1 cup of veal or beef stock
INSTRUCTIONS
LAMB
Add brown sugar through oils to a blender and mix well. (Note: if mixture is not smooth slowly add olive oil until desired consistency.) Pour mixture over lamb, cover and allow to marinate in refrigerator for 12 hours.
To grill lamb, heat a grill or indoor grill pan to high heat. Make sure to cook until the internal temperature is 140 degrees. Slice and serve with raspberry dipping sauce.
RASPBERRY DIPPING SAUCE
Place stock into a small sauce pan and heat over medium heat to reduce stock by half. Add raspberries and cook until the berries breakdown. The sauce should be thick but not completely smooth.
