“New from the Kitchen”
Recipe of the Month – May 2019
Spring is the time when people think about lamb often simply cooked in the oven with mint jelly on the side.
I usually prepare it with an herb crust and a balsamic shallot reduction (the recipe is in the cookbook section of the website under “Parsleyed Rack of Lamb”).
Back in 2006 I was looking for a different preparation for a wine dinner we were having and I found a recipe on epicurious.com from Poppie’s Bistro Café in Aspen and have been making it ever since.
It is easy to prepare and definitely has a “wow” factor. I definitely wouldn’t cook it more than medium-rare.
To good times with great food!
Grilled Lamb Chops with Asian Butter Sauce
1/3 cup chopped fresh cilantro
¼ cup honey
2 tablespoons brandy
2 tablespoons soy sauce
3 cloves of garlic, minced
2 One and one half racks of lamb, trim excess fat
1 cup chicken stock
5 tablespoons oyster sauce
¼ cup fresh lemon juice
1 teaspoon Chinese five-spice power
1 tablespoon sugar
2 green onions, thinly sliced
½ cup (1 stick) chilled butter, cut into small pieces
Whisk first 5 ingredients in a large glass baking dish to blend. Add the lamb, turn to coat. Cover and refrigerate overnight.
Prepare grill to medium-low heat and grill the lamb to the desired doneness, turning chops occasionally for about 25 minutes for medium-rare.
At the same time, boil the chicken broth and the next 4 ingredients in a small saucepan until reduced to about a ¾ cup, about 12 minutes. Reduce heat to low. Add the onions and butter stirring until butter melts.
Cut lamb into chops and spoon the sauce over. Serve immediately.