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Roasted Baby Lamb Chops with Black Currant Sauce

Serves: 4

Black Currant Sauce
2 tablespoons olive oil
3 shallots, coarsely chopped
1 clove garlic, coarsely chopped
1 cup sherry vinegar
1 cup sugar
½ cup black currant puree
6 cups homemade chicken stock
5 black pepper corns
2 sprigs fresh thyme
Salt and freshly ground black pepper
2 tablespoons black currants
2 tablespoons cold unsalted butter, cut into pieces

1. Heat oil in a medium saucepan over medium heat. Add shallots and cook until soft. Add garlic and cook for 30 seconds. Increase the heat to high and add the vinegar and sugar and cook until reduced by half. Stir in the black currant puree, chicken stock, black peppercorns and thyme and bring to a boil. Continue cooking until reduced to 2 cups. Strain, return to the pot, add the black currants and cook for 5 minutes. Stir in the butter, taste for seasonings and serve.

Black Truffle Potato Gratin
2 tablespoons unsalted butter
1 ½ pounds Yukon Gold potatoes, peeled and thinly sliced
1 ¼ cups heavy cream
1 small black truffle, thinly shaved
Salt and freshly ground black pepper

1. Preheat oven to 400 degrees F. Butter a gratin dish with the 2 tablespoons of butter.
2. Place a layer of potatoes on the bottom of the dish, drizzle with ¼ cup of the cream and a few of the truffle slices and season with salt and pepper. Repeat to make 8 layers. Cover the gratin dish with foil and bake in the oven for 30 minutes. Remove the foil and continue baking for 15-20 minutes or until the potatoes are just cooked through and the top is brown and bubbly. Remove and let rest 10 minutes before slicing. 

Roasted Baby Lamb Chops
Olive oil
8 cloves finely chopped fresh garlic
2 tablespoons chopped fresh thyme
2 racks baby lamb chops, six ribs per rack, Frenched
Salt and freshly ground black pepper

1. Preheat oven to 425 degrees F. Whisk together ¼ cup olive oil, garlic and thyme in a baking sheet. Add the racks of lamb, turn to coat, cover and let marinate at least 2 hours and up to 8 hours in the refrigerator.
2. Remove the lamb 15 minutes before cooking from the refrigerator. Heat oil in a large sauté pan over high heat. Brown each rack of lamb on all sides, transfer to a baking sheet and roast to medium-rare doneness, about 10-12 minutes. Remove and let rest 5 minutes before slicing. Serve 3 chops per person…drizzle with the black currant sauce. 


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