Broiled Lamb Chops with a Mint-Orange Liqueur Sauce and White Asparagus

Name: Broiled Lamb Chops with a Mint-Orange Liqueur Sauce and White Asparagus
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Ingredients: 1/2 cup orange liqueur (recommended: Grand Marnier); 3 sprigs fresh mint, leaves chopped; 1/4 cup beef stock; 2 tablespoons butter; Kosher salt and freshly ground black pepper; 2 racks of lamb, frenched and cut into chops; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 2 sprigs fresh rosemary, leaves chopped; 2 tablespoons butter; 2 tablespoons olive oil; 2 bunches white asparagus, bottoms trimmed; Kosher salt and freshly ground black pepper

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Level: Easy
Total: 55 min

Prep: 20 min
Inactive: 5 min
Cook: 30 min

Yield: 4 servings

Level: Easy
Total: 55 min

Prep: 20 min
Inactive: 5 min
Cook: 30 min

Yield: 4 servings

Ingredients

Mint-Orange Liqueur Sauce:

1/2 cup orange liqueur (recommended: Grand Marnier)

3 sprigs fresh mint, leaves chopped

1/4 cup beef stock

2 tablespoons butter

Kosher salt and freshly ground black pepper

Lamb:

2 racks of lamb, frenched and cut into chops

Kosher salt and freshly ground black pepper

2 sprigs fresh rosemary, leaves chopped

Asparagus:

2 tablespoons butter

2 tablespoons olive oil

2 bunches white asparagus, bottoms trimmed

Kosher salt and freshly ground black pepper

Directions

For the sauce: In saute pan add the orange liqueur. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the stove top over medium-high heat and gently swirl to reduce the flames. Add the mint and beef stock and reduce by half. Finish the sauce with the butter and season with salt and pepper. Hold warm. For the lamb: Preheat the oven to broil.
Sprinkle the lamb with salt, pepper and rosemary. Broil the lamb 2 minutes per side for medium-rare. Remove and let rest 5 minutes under foil .
While the lamb is resting, start the asparagus: Heat a saute pan over medium-high heat. Add the butter, olive oil and asparagus and saute until the asparagus is al dente, about 7 minutes. Season with salt and pepper.
To serve, place 2 to 3 lamb chops per plate, drizzle with the sauce and garnish with the asparagus.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.