Dijon And Rosemary Scented Lamb Chops With A Grape Tomato Sauce

Marinade and Lamb

1) Place all ingredients for marinade in a bowl, mix then pour into zip-lock

bag with lamb.

2) Let sit for at least two hours in the refrigerator, best overnight.

3) Remove lamb, rinse quickly removing peppercorn, pat dry.

4) Pan sear all sides in medium pan on medium high heat.

5) Finish in oven till done to taste, 10 minutes for medium rare.

6) Remove from oven let rest for 3 minutes.

Sauce

1) Heat medium skillet on high heat and add one tablespoon of oil.

2) Add tomatoes and let them blister.

3) Add garlic, rosemary and demi glace.

4) Heat through until reduced by half, finish sauce with a pat of butter and salt and pepper to taste.

Serve with a fresh mint and raw corn kernel garnish.