AllenOK
Executive Chef
Lamb Chops with Raspberry Sauce
Yields: 4 servings
¾ c port wine or apple juice
2 T vegetable oil
2 t garlic, minced
1 T chopped fresh, or ½ t dried thyme leaves
½ t salt
¼ t pepper
4 loin lamb chops, 1” thick
1 c fresh or frozen raspberries
Mix all ingredients except lamb chops and raspberries in shallow glass or plastic dish or heavy plastic bag. Add lamb, turning to coat. Cover and refrigerate at least 2 hours but no longer than 24 hours, turning lamb occasionally. Remove lamb from marinade; reserve marinade. Set oven control to broil. Broil lamb with tops about 5” from heat about 6 minutes or until brown; turn. Broil 6 – 9 minutes longer or until desired doneness. Heat reserved marinade and raspberries to boiling in 10” skillet over medium heat, stirring occasionally. Cook about 10 minutes, stirring occasionally, until sauce is reduced to half. Serve with lamb.
Yields: 4 servings
¾ c port wine or apple juice
2 T vegetable oil
2 t garlic, minced
1 T chopped fresh, or ½ t dried thyme leaves
½ t salt
¼ t pepper
4 loin lamb chops, 1” thick
1 c fresh or frozen raspberries
Mix all ingredients except lamb chops and raspberries in shallow glass or plastic dish or heavy plastic bag. Add lamb, turning to coat. Cover and refrigerate at least 2 hours but no longer than 24 hours, turning lamb occasionally. Remove lamb from marinade; reserve marinade. Set oven control to broil. Broil lamb with tops about 5” from heat about 6 minutes or until brown; turn. Broil 6 – 9 minutes longer or until desired doneness. Heat reserved marinade and raspberries to boiling in 10” skillet over medium heat, stirring occasionally. Cook about 10 minutes, stirring occasionally, until sauce is reduced to half. Serve with lamb.
