Serving Size: 8
- 8 lamb loin chops
- 2 T grapeseed oil
- 1 C fresh raspberries (or frozen)
- 2 cloves garlic
- 1 T honey
- 1/2 C marsala cooking wine
- 1 large shallot, finely chopped
- 6 T cold butter, cut into 1 T size pieces
- Fresh mint, chopped
Season the chops on both sides with salt and pepper and set aside.
In a blender or food processor combine the raspberries, garlic, honey and marsala. Blend until completely smooth, then strain with a mesh strainer to remove raspberry seeds.
Heat a skillet until very hot. Add 2 T grapeseed oil.
Sear 4 chops at a time, about 3 minutes on each side for medium rare. Let chops sit while you finish the sauce.
Reduce heat to medium. Cook shallot until soft, then add the raspberry marsala mixture. Let cook until the sauce thickens. Let sauce cool slightly.
Stir in the butter one piece at a time to make a silky sauce then add salt and pepper to taste.
Serve the lamb chops with the sauce, fresh mint and extra raspberries