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Spring Lamb Loin Chops with Pepper Sauce
| 1 tbsp |
Finely Chopped Green, Red, Yellow and Black Pepper |
15 ml |
| 1 tsp |
Finely Chopped Jalapeno Pepper |
15 ml |
| 8 |
New Zealand Lamb Loin Chops |
8 |
| |
Freshly Ground Pepper |
|
| 1/2 cup |
White Wine Vinegar |
50 ml |
| 2 |
Shallots, Finely Chopped or Green Onions |
2 |
| 1/2 tsp |
Dried Basil |
2 ml |
| 1/2 tsp |
Grated Orange Rind |
2 ml |
| 4 oz |
Chilled Unsalted Butter |
125 g |
Lightly sauté peppers in butter. Set aside and keep warm. Dry chops well. Sprinkle well with pepper. Grill or broil until just pink. Heat wine vinegar, white wine, shallots, basil and orange rind in a saucepan. Bring to a boil and cook until reduced to 3 tbsp. Whisk in butter, a bit at a time, until sauce is smooth and creamy. Season to taste. Place two chops centered on each plate. Spoon sauce around chops and sprinkle with peppers. Garnish chops with a sprig of mint.
Yield: 4 servings
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