Roasted Lamb Chops with Rosemary Demi Glace

Serves 2

• 3 cloves Garlic, minced
• 2 tsp. fresh Thyme leaves, crushed with your hands
• 2 Tbsp fresh Rosemary Leaves, crushed with your hands
• 2 tsp. Kosher Salt
• 1 tsp. Black Pepper, ground
• 1 Tbsp. Olive Oil
• 4 Lamb Chops, about 1 1/4” thick
• 1 Tbsp. Olive Oil

Marinate the Lamb:

1. Combine the garlic, thyme, rosemary, salt, pepper, and 1 Tbsp. of the olive oil in a mixing bowl and mix well.
2. Add the lamb chops and turn in the mixture, coating well.
3. Keep at room temperature to marinate 30 minutes – 1 hour.

Preheat oven to 400F.

1. In a heavy, ovenproof skillet, heat remaining oil over high heat.
2. Add lamb, and cook until browned on both sides (about 3 minutes per side).
3. Transfer skillet to the oven and cook to desired doneness (about 10 minutes for medium-rare, 13-14 for medium)
4. transfer the lamb to a serving plate and loosely cover with foil.  Let rest 5 minutes before serving

Rosemary Demi Glace

makes about 4 servings

• 2 Tbsp. Olive Oil
• 1 Tbsp. Red Onion, diced
• 1 cup red Wine, Cabernet
• 2 cups Beef Stock, or prepared demi-glace
• 1 tsp. Tomato Paste
• 1 sprig Rosemary
• 2 Tbsp. Flat Leaf Parsley
• 2 Tbsp. butter, at room temperature

1. In a heavy-bottomed saucepan, heat oil over medium-high heat.  Saute onions until translucent.  Add tomato paste and cook 1-2 minutes more, until paste begins to brown slightly.
2. Deglaze the pan with the wine, scraping the bottom well.  Then addd the stock, rosemary, and parsley.  Cook until reduced by about half (about 15 minutes).  Remove from heat
3. Strain sauce through a fine mesh strainer or cheesecloth, then return to the pan an stir in the butter to thicken (no heat needed, the sauce will melt the butter)
4. Season to taste and keep warm until ready to serve.

*This is not a TRUE demi glace, but instead a sauce that can easily be made any night of the week.*