Recipe courtesy of The Buckhorn Exchange

Colorado Lamb Chops

  • Level: Intermediate
  • Total: 8 hr 35 min (includes marinating time)
  • Active: 35 min
  • Yield: 4 servings
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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 


  1. 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.
  2. Preheat the grill to 280 to 320 degrees F. Grill the lamb to desired doneness, about 4 minutes on each side for medium rare.
  3. 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.
  4. Serve the lamb chops with the Madeira sauce.

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