Pan Seared Lamb Chops with Dijon Sauce and Balsamic Currants (02.24.12)

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•    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.

Dijon Sauce
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.