Rack of Lamb

Rack of Lamb

1 rack of lamb - cut into chops (you can French the bones if desired)
2 tablespoons butter
7 rosemary leaves, chopped, per lamp chop
1/2 teaspoon shallots
1/4 teaspoon saute' dust , per lamp chop
1/4 teaspoon grill dust, per lamp chop
1 teaspoon per lamp chop of currant conserve or fresh current berries
1/4 cup cabernet sauvignon

Mix rosemary, shallots, and saute' dust  and grill dust together and rub in on each side of the lamb chops. On a flat top grill, if you have one, or in a saute' or fry pan, sear the chops on high heat for about 2 1/2 minutes per side, turning four times. This give you a cooking temperature of medium-rare to medium.

After the last turn, add currant conserve to the top of chops and cook for one minute. Then turn again and cook one more minute, berry side down, and remove from pan and place on a plate.

Deglaze pan with cabernet sauvignon and pour sauce over lamb.

Note: If conserve or fresh berries are not available, supermarkets or health stores have dry currants. Soak them in grape or cherry juice until absorbed, about 24-hours.






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