Dijon and Cranberry Lamb Chops


3 tablespoons Dijon mustard
2 tablespoons minced garlic
dash sea salt
dash freshly ground black pepper
4 teaspoons chopped fresh sage leaves
1/3 cup chopped dried cranberries
½ cup extra virgin olive oil
1 tablespoon reduced balsamic vinegar
6 lamb chops, 2 inches thick
200 grams Cherries
2 cups Beef, veal, or lamb stock
1 Mix all marinate ingredients. Place half the marinade on the bottom of a glass container. Layer the lamb chops on the marinade. Cover the lamb with the remaining marinade.
2 Marinade, refrigerated, for 90 to 120 minutes.
3 Place cherries in just enough water to cover. Simmer covered on medium heat until the skins break. Reduce heat to low and uncover. Simmer until reduced to about ½ cup. Strain and return to a simmer until reduced to ¼ cup. Keep warm.
4 Bring stock to a simmer and reduce to ¼ cup, while the lamb is marinating. Both cherry and lamb reductions are used in the plating.
5 Preheat a grill to 600°F. If on ceramics, reduce heat to low and place the lamb, reserving marinade, on the grill, 5 minutes per side for medium rare.
6 After turning the lamb, add one tablespoon of marinade to the top of each chop.
7 Plate with the stock reduction under the lamb, and cherry drizzled over the lamb.
8 Serve with mashed potatoes and vegetables.
Servings: 2
Yield: 6 lamb chops
Preparation time: 2 hours
Cooking time: 10 minutes
Ready in: 2 hours
 Recipe Source
Author: Randall S. BeckerSource: Heck’s Kitchen

This recipe is a challenge to all restaurant chefs and sets the standard for lamb.

Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.

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