Recipe for the Month of April — CLICK here for GourmetMagic.com Recipe Archives

Lamp Chops in Wine Sauce
Courtesy ofBR Cohn

Ingredients:

• 12 lamb chop ribs

• Salt

• Fresh ground black pepper

• 2 1/2 Tbs. B.R. Cohn Extra Virgin Olive Oil

• 6 cloves garlic, peeled and crushed

• 1/2 tsp. Dijon style mustard

• 1/2 cup B.R. Cohn Cabernet Sauvignon

• Parsley, chopped

Preparation:

• Season chops with salt and pepper.

• Mix 1 Tbs. olive oil with garlic. Cover chops with oil and garlic mixture and let stand for one half hour.

• Scrape garlic from chops and fry chops in heavy pan over medium high heat until browned well on both sides, cooking to medium rare, about 3 minutes. Add a little more oil to pan, if needed, to prevent sticking.

• Remove chops to a warm serving platter until they are all done.

• Add wine to pan and cook over high heat, stirring, until reduced by half.

• Remove from heat and whisk in 1 1/2 Tbs. olive oil and 1/2 tsp. mustard.

• Spoon sauce over chops and garnish with parsley.

— Serves 4 —