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1
To make pepper mixture combine black and white peppers, cayenne, and marjoram.
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2
Cover tightly and store in a cool place.
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3
Use to season red meats and game before cooking.
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4
Heat 1 tablespoon oil in a small ovenproof saute pan over medium heat.
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5
When hot, add garlic cloves and saute for 4 minutes or until golden brown.
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6
Place in preheated 350 degree oven and roast for 10 minutes, stirring occasionally to prevent burning.
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7
Remove from oven.
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8
Remove garlic from pan and cool.
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9
Set aside until ready to use.
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10
Place remaining 1 tablespoon oil in a large saucepan over medium heat.
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11
When hot, add mushrooms and saute for 1 minute.
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12
Add shallots, lamb bones, and pepper and saute for 1 minute.
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13
Add thyme, chicken stock, and demi-glace and bring to a boil.
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14
Skim off scum.
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15
Lower heat and simmer for 20 to 30 minutes or until sauce is reduced by one-third.
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16
Remove lamb bones and strain into a small saucepan.
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17
Add roasted garlic and grated horseradish.
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18
Bring to a boil.
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19
Remove from heat.
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20
Let sauce sit for 5 minutes to capture as much flavor from the garlic and horseradish as possible.
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21
Season with salt and lemon juice.
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22
Keep warm until ready to serve.
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23
Preheat grill.
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24
Make sure grates are clean and lightly rub or brush with oil.
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25
Brush chops with 3 tablespoons peanut oil and season to taste with salt and pepper mixture.
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26
Grill chops about 2 minutes or just long enough to mark one side.
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27
Turn chops and cook for about 2 minutes longer for medium-rare.
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28
Increase cooking time slightly for medium doneness.
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29
Remove chops from grill.
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30
Spoon Roasted Garlic Horseradish Sauce over the bottom of 4 warm dinner plates.
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31
Place 4 grilled lamb chops along the top of each plate, bones to the center.
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32
Garnish plates with sprigs of marjoram.
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33
Serve immediately.
