• 2 large garlic cloves, crushed
• 1 tablespoon fresh rosemary leaves
• 1 teaspoon fresh thyme leaves
• 1 small Shallot
• Coarse sea salt
• 2 tablespoons extra-virgin olive oil
• 6 lamb chops, about 3/4-inch thick
• 1 12 oz jar of brown gravy
• 2 oz Dijon or stone ground mustard
• 2 oz white cooking wine
• 3 oz dried currants (or Raisins)
• 2 oz Balsmic vinegar
• 1 oz chopped mint leaves
Mince the garlic, rosemary, thyme, and shallots. Toss in olive oil and mix into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
Heat a sauté pan over high heat, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
1 12 oz Jar Brown Gravy2 oz Dijon or Stone Ground Mustard2 oz White Cooking WineSlowly bring the brown gravy and white cooking wine to a light simmer. Simmer for 10 min on low heat. Add the mustard and stir for 60 seconds. Keep warm until service
Currants- Toss 3oz of dried currents with 2oz of balsamic vinegar and 1 oz chopped mint. Allow to marinate for 20-30 min. Use as a garnish for your lamb.