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Ingredients: 4 lamb chops 1 tbs butter 1 tbs shallots (chopped) 1 tbs rosemary leaves 1 tbs saute dust 2-3 tbs currant berry conserves 1/4 cup beef stock 1/4 cup red wine salt & pepper to taste
Preparation: First, rub lamb with shallots and rosemary. In saute pan, saute butter on medium rare. Add currant berries and beef stock, reduce 20%. Remove lamb from pan (should be just above medium rare). Add red wine and reduce to flavorful sauce. Pour over lamb.