Ingredients: |
Ingredients: 8 Lamb Rib Chops (about 2½ pounds)
Kosher Salt and Freshly Ground Black Pepper
10 oz (2 cups Concord grapes)
2 Tbsp Granulated Sugar
1 Medium Shallot, minced ¼ cup
3 Tbsp Unsalted Butter
2 tsp Fresh Thyme Leaves, chopped
2 tsp Fresh Rosemary, chopped
¼ Cup Ruby Port
1 tsp Fresh Lemon Juice
2 Tbsp Olive Oil
|
Directions: |
Directions:Pat the lamb chops dry, generously season with salt and pepper, set aside.
In a 2 quart saucepan, cook the grapes and sugar over medium-low heat, mashing out a wooden spoon until the grapes break down, about 4 minutes. Increase the heat to medium high and simmer until the sauce thickens slightly, about 3 minutes. Strain through a fine-mesh sieve into a heatproof bowl. Rinse the saucepan, return the strained grape sauce to the pan, and set aside.
In a 12 inch skillet, melt 1 Tbsp of the butter over medium heat. Add the shallot, thyme, and rosemary, season with salt and pepper, and cook until the shallot is soft, about 3 minutes. Remove the pan from the heat, add the port, and swirl until sizzling stops. Return the pan to the heat and simmer until most of the liquid evaporates, about 1 minute. Scrape into the grape sauce, stir in the lemon juice, season to taste with salt and pepper, and keep warm. Wipe out the skillet.
Heat 1 Tbsp of the butter with 1 Tbsp of the oil in the skillet over medium-high heat. Add 4 Lamb chops and cook until browned on both sides, about 3 minutes per side. Transfer to a platter and tent with foil. Repeat with the remaining butter, oil and chops. Serve the chops with the warm sauce. |
This recipe for LAMB CHOPS WITH CONCORD GRAPE SAUCE is from