Lamb Chops with Raspberry Reduction
2 Lamb Chops (adjust as needed)
3 tbsp unsalted butter
Himalayan pink salt, adjust to taste
White Pepper, adjust to taste
2 tbsp minced garlic
1/4 cup Raspberry Jam or Preserves ( or fresh raspberries)
2 tbsp lemon juice
1 tbsp sugar
In a small sauce pan, combine raspberry jam or fresh raspberries, sugar, and lemon juice. Keep on low heat for 12 minutes. Set aside.
Heat butter in a skillet
Season lamb with salt and pepper
Add 1 sprig of fresh oregano, fresh thyme, and rosemary
Add minced garlic, sautée for 2 minutes, be careful not to burn
Add seasoned lamb chop and sear on each side for 5-6 minutes. Use thermometer to gauge temperature. Cook until desired taste, I prefer medium well.
As lamb is cooking, use a spoon and baste buttery sauce over lamb chops
Let lamb rest for 2 minutes and serve over raspberry sauce and garnish.