Recipe courtesy of The Buckhorn Exchange
Episode: Denver
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Colorado Lamb Chops
Total:
8 hr 35 min
Active:
35 min
Yield:
4 servings
Level:
Intermediate
Total:
8 hr 35 min
Active:
35 min
Yield:
4 servings
Level:
Intermediate

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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