Colorado Lamb Chops
Colorado Lamb Chops
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 695
- Total Fat
- 57
- Saturated Fat
- 17
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 14
- Protein
- 20
- Cholesterol
- 84
- Sodium
- 596
- Total: 8 hr 35 min (includes marinating time)
- Active: 35 min
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 695
- Total Fat
- 57
- Saturated Fat
- 17
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 14
- Protein
- 20
- Cholesterol
- 84
- Sodium
- 596
- Total: 8 hr 35 min (includes marinating time)
- Active: 35 min
Ingredients
Lamb Chops:
1/2 cup olive oil
1/4 teaspoon dried rosemary needles
1/4 teaspoon dried thyme leaves
1/2 teaspoon chopped fresh garlic
Salt and freshly ground black pepper
1 pound Colorado lamb chops
Madeira Sauce:
1/2 cup demi glace
1/2 cup Madeira wine
3 ounces red currant preserves or jelly
Zest of 1 orange
Directions
- For the lamb: Add the oil, rosemary, thyme, garlic and a pinch each salt and pepper in a bowl, and pour over the lamb chops. Marinate the lamb in the refrigerator overnight.
- Preheat the grill to 280 to 320 degrees F. Grill the lamb to desired doneness, about 4 minutes on each side for medium rare.
- For the sauce: Combine the demi glace, wine, preserves and orange zest in a saucepan and bring to a boil. Then simmer for 5 minutes.
- Serve the lamb chops with the Madeira sauce.
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