Dijon And Rosemary Scented Lamb Chops With A Grape Tomato Sauce

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   Marinade and Lamb

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

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   bag with lamb.

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

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

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

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

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   6) Remove from oven let rest for 3 minutes.

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   Sauce

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

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    2) Add tomatoes and let them blister.

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    3) Add garlic, rosemary and demi glace.

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

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    Serve with a fresh mint and raw corn kernel garnish.

No additional tips available.