Recipe#12079

Title: Lamb Chops 06

From: "Karl E. Moser (KE3NF)" karl-m@home.com 
 Newsgroups: rec.food.recipes 
 Subject: Lodge Lamb Chops 
 Date: 21 Oct 1998 20:34:11 -0600 
 Message-ID: <362A085F.5E0ADE@home.com> 

6 to 8 lamb rib chops
 3 cloves minced garlic
 2 tablespoons Dijon mustard
 2 tablespoons soy sauce
 1/2 teaspoon thyme
 1/2 teaspoon oregano
 2 sprigs fresh rosemary
 1 tablespoon lemon zest
 1/4 cup olive oil
 1 cup Marsala Sacue (see following recipe)
 Whisk all ingredients together except olive oil. Slowly add the
 oil, whisking until marinade is creamy. Brush lamb with marinade,
 reserving remainder for sauce. Refrigerate chops four hours or
 overnight. Grill or roast lamb chops to your preference. Place
 Marsala Sauce and 2 tablespoons (or more) of marinade in a small
 saucepan and bring to a boil. Reduce heat and simmer for several
 minutes until slightly thicker. Serve over lamb chops. Serves 2.
 Marsala Sauce
 1/4 cup finely diced shallots
 1/4 cup butter
 1/2 cup dry Marsala wine
 1 cup beef stock
 1 cup heavy whipping cream
 1 tablespoon mixed pink, green & black peppercorns, coarsely ground
 Melt butter over medium heat, add shallots and saute until golden
 brown, 5 to 10 minutes. Add Marsala and bring to a boil for about
 5 minutes - or until the mixture is reduced to about one cup. Add
 the heavy cream and pepper, and cook over medium heat until it is
 reduced to a thick sauce, 5 to 10 minutes. Season with salt. Serves
 4.
 Variations:
 For Pork Tenderloin sauce, replace Marsala with Apple Jack Brandy.
 For a mushroom sauce, add 1 cup of sauteed shiitake mushrooms to
 finished sauce and simmer for a few minutes.
 For a sauce for poultry, replace half the beef broth with chicken
 broth.
 You can substitute canned broth for the real thing but don't use
 bouillon cubes.