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Lamb Chops with Rosemary Port Sauce
Serves 6  
2 cups port wine
3 sprigs fresh rosemary, 2 sprigs minced,
1 sprig left whole
2 cloves garlic, minced
1 teaspoon dried rosemary
Salt and freshly ground pepper to taste
1 tablespoon cornstarch
1/2 cup cold water
12 loin lamb chops
Rosemary sprigs for garnish
Place minced rosemary in a small bowl, add minced garlic,
and salt and pepper to taste.
Mix to form a paste.
Apply paste to both sides of chops, pressing to get the
paste to adhere to the chops.
Set aside.

In a small saucepan, combine port with a rosemary
sprig and dried rosemary.
Reduce by half over low to medium heat.

Dissolve cornstarch in cold water.
Stir into port and bring to boil.
Cook for one minute.

Grill lamb chops to preferred stage of doneness.

Spoon sauce over chops.

Garnish with fresh rosemary sprigs.


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