Perfectly seared earthy, robust lamb chops partnered with a tangy raspberry marsala sauce will be your new go-to meal when you want to impress. The flavor, the bright pops of color on a fresh white serving platter; it's an enticing invitation to dive right in!
Ingredients
1cupraspberries, fresh or frozen and thawed
½ cupmarsala
1tablespoonhoney
1clovegarlic
8lamb loin chops, about 1 ½ inches thick
1teaspoonsea salt
1teaspoonpepper
1tablespooncooking oil
1mediumshallot, finely minced
Raspberries and chopped mint, to serve
Instructions
Place the raspberries, marsala, honey, and garlic in a blender or food processor and blend on high until smooth.
1 cup raspberries, ½ cup marsala, 1 tablespoon honey, 1 clove garlic
Heat a cast iron pan over high heat. Season the lamb chops with sea salt and pepper on both sides. When the pan is hot, add the oil then immediately add the lamb chops. Sear the lamb for 3-5 minutes then turn it over and sear it for another 3-5 minutes on the other side. (3 minutes per side for medium-rare, 5 minutes per side for medium.) Remove the lamb from the pan and reduce the heat to medium-high.
Add the shallot to the pan and cook, stirring constantly, for 2 minutes. Add the raspberry marsala sauce to the pan and let it boil rapidly until it begins to thicken, 3-5 minutes.
1 medium shallot
Serve the lamb with the sauce overtop, some chopped mint and extra raspberries.