A wonderful Valentine's day recipe, featuring our newly released 2009 Frambelle raspberry dessert wine. Add Potatoes Au Gratin and oven roasted asparagus, followed by more Frambelle, hazelnut truffles, and candlelight...
4 1-1.5" thick loin lamp chops, trimmed
1/2 C. Perennial Vintners Frambelle dessert wine
2 T. Perennial Vintners Verjus
1 T. minced fresh rosemary, or 1 t. dry crumbled
2 medium shallots, minced
1 T. olive oil
1 t. kosher salt
1/4 t. fresh ground pepper
1/2 C. fresh raspberries
Whisk together Frambelle, Verjus, rosemary, shallots, oil, salt and pepper in a non-reactive container. Add the lamb chops and marinate 2-6 hours.
Remove lamb chops and pat dry, reserving the marinade.
Set aside 4 whole raspberries. Bring the rest of the berries and the marinade to a low boil in a sauce pan and reduce by half. Strain the reduction.
Grill or broil the lamp chops 6-8 minutes per side until nicely browned and desired doneness.
Put lamb chops on a serving platter, drizzle the sauce over, and top each with a fresh raspberry and a small twig of fresh rosemary.