Local Lamb With Raspberry Black Peppercorn Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another fantastic sauce for your lamb chops - so delicious!! Ingredients:
12 fresh local lamb chops |
dijon mustard |
chopped fresh rosemary |
salt and pepper |
olive oil |
2 cups fresh raspberries |
1/4 cup orange juice |
1/4 cup brown sugar |
2 tablespoons milled black peppercorns (or 50 turns) |
Directions:
1. Rub lamb lightly on both sides with Dijon mustard, rosemary and salt and pepper. heat oil in a frying pan on high temperature; add lamb, and sear on both sides until medium rare, approximately 3-4 minutes per side. Serve with a dollop of raspberry blackpeppercorn sauce.
2. NOTE: Normally canola oil is a better bet for high heat; in this recipe there's enough fat in the lamb to keep the olive oil from burning.
3. RASPBERRY BLACKPEPPERCORN SAUCE OR COULIS:.
4. Stir ingredients in a saucepan; bring to a boil., Reduce heat and let simmer for 4-5 minutes. Use a whisk to break up raspberries. Make sauce ahead and reheat as needed. Strain sauce to remove seeds, creating a coulis, if people are intolerant of them.
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