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Grilled Lamb Chops with Rosemary Sauce

Vegetable-oil cooking spray
12 Pearl onions
4 Plum tomatoes; halved lengthwise
1/4 ts Olive oil
2 ts Minced shallot
1 Garlic clove; minced
2 ts Chopped fresh rosemary leaves
2 ts Brandy; if desired
1/4 c Veal demi-glace; see * Note
1/3 c Chicken broth; skimmed of fat
Salt; to taste
Freshly-ground black pepper; to taste
8 Lamb rib chops cut from 1 rack; frenched to eye of
Meat and trimmed of all fat
1/2 lb Haricots verts or thin asparagus; trimmed


Preheat oven to 300 degrees and lightly spray a non-stick shallow baking pan with cooking spray. In a small saucepan of boiling water blanch onions 1 minute and drain. After cooling slightly peel onions. Roast tomatoes, cut sides up, and onions in baking pan in middle of oven 1 to 1 1/4 hours, or until onions are tender and both vegetables are lightly browned. Prepare grill. In a small saucepan heat oil over moderate heat until hot but not smoking. Saute shallot and garlic until softened. Add rosemary and cook, stirring until mixture is lightly browned. Add brandy and deglaze pan, scraping up any brown bits. Stir in demi-glace and broth and simmer until reduced to about 1/4 cup, 6 to 8 minutes. Season sauce with salt and pepper and pour through a fine sieve into another small saucepan. Cover and keep sauce warm. Pat chops dry and season with salt and pepper. Grill chops on a lightly oiled rack set 5 to 6 inches over glowing coals 1 1/2 to 2 minutes on each side for medium-rare or until desired doneness. (Alternately, brush a hot well-seasoned ridged grill pan lightly with oil and grill chops in batches over moderately-high heat. ) Let chops stand 5 minutes. In a saucepan of boiling salted water cook haricots verts or asparagus until crisp-tender, about 3 minutes, and drain. Serve chops with sauce, roasted tomatoes and onions, haricots verts or asparagus. This recipe yields 4 servings.


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