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
1/2 cup demi glace
1/2 cup Madeira wine
3 ounces red currant preserves or jelly
Zest of 1 orange
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