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Thursday, September 19, 2013

It's Time for a savory grilled Lamb recipe. . .

Marinated Grilled Lamb Loin Chops With a Mushroom Sherry Sauce

Ingredients: (Lamb)

6 Lamb Loin Chops (approximately 2 inches thick)
1/3 Cup Roughly Chopped Fresh Mint
1 Tbspn. Minced Fresh Rosemary
1 Tbspn Fresh Thyme
1/4 Tspn. Red Pepper Flakes
1 Tspn. Sea Salt
1 Tspn. Ground Black Pepper
1/2 Tspn. Sweet Paprika
2 Tbspn. Fresh Chopped Italian Parsley
3 Garlic Cloves Roughly Chopped
Juice of 1 Fresh Lemon
1/2 Cup Extra Virgin Olive Oil
1/4 Cup Dry Sherry
2 Tbspn. Worcestershire Sauce
2 Tbspn. Apple Cider Vinegar


Rinse Lamb Chops and pat dry.  In a sealable gallon size plastic storage bag mix all ingredients except for Lamb.  Zip bag shut removing as much air as possible and shake to incorporate all ingredients.  Add Lamb Chops to the bag and reseal removing as much air as possible.  Place bag on a dinner plate and flatten so that chops are lying flat.  Spin bag and repeat several time to coat chops well.  Place in refrigerator for at least 5 hours (can be kept in refrigerator overnight). Turn the bag every couple of hours.  Before grilling remove Lamb from bag and pat dry to remove excess marinade.  Place Lamb Chops on a searing burner to mark each side. (This can also be done on high heat if you don't have a searing burner.) Remove Lamb Chops from searing burner (or high heat) and cook over medium flame.  Approximately 4 minutes on each side for Medium doneness.

Sherry Mushroom Sauce


1/2 Cup Sliced Baby Bella Mushrooms
2 Scallions, including green leafy stems, finely chopped
1/4 Tspn. Fine Sea Salt
1/4 Tspn. Ground Black Pepper
1 Sprig Fresh Thyme
1 Tbspn. Corn Starch mixed with 1 Tbspn. cold water (slurry)
1 Tbspn. Extra Virgin Olive Oil
3/4 Cup Dry Sherry
3/4 Cup Chicken Stock
2 Tbspn. Dijon Mustard
1 Tbspn. Unsalted Butter


Heat Extra Virgin Olive Oil over medium high heat in a small chef's pan or saucier. Add Mushrooms and Scallions and stir to coat well.  As mushrooms start to brown and scallions begin to cook down, add salt and pepper.  Stir.  Add Sherry, Chicken Stock and sprig of fresh Thyme.  Stir and allow to lightly boil over medium heat until mixture is reduced by 1/3.  Add Dijon Mustard and stir to incorporate.  Add Corn Starch slurry.  Continue to cook until sauce thickens.  Remove Thyme sprig and taste test.  Add more salt and pepper to taste. Add the butter continually stirring to incorporate butter.  Reduce to simmer and sauce will keep until ready for serving.  Spoon over grilled lamb chops.


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