By Chef Mark Shoopman
2 each Large garlic cloves, crushed
1 each Rack of lamb, cleaned and cut into chops, prefer New Zealand
1 tablespoon Fresh rosemary leaves
Pinch Cayenne pepper
8 tablespoons Extra-virgin olive oil, separated 4 + 3
1/4 each lemon, cut into a wedge
3 ounces Irish whiskey
4 ounces Beef or Veal demi-glace. Can substitute brown gravy
1 tablespoon Whole butter
To taste Sea salt
To taste Freshly ground black pepper
Marinate the Lamb;
In a food processor add the garlic, rosemary, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 30 minutes to 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature, approximately 15 minutes.
Irish Whiskey Sauce:
In a medium skillet, add 3 tablespoons of olive oil over high heat. Add the garlic and rosemary and sauté until fragrant, about 1 minute. Add the lemon, mushrooms and continue cooking until the mushrooms begin to release their moisture. Pull pan away from flame. Add whiskey and return to flame to cook out the alcohol. Add the demi-glace or brown gravy. Let reduce and add the butter in slowly, off the heat to thicken the sauce. Adjust seasoning with the salt and pepper. Keep warm for service.
Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Turn the chops and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium. Finish in oven, if you prefer well done.
On heated dinner plates spoon some of the sauce in the lower center and fan 3 chops per order over the sauce. Garnish with fresh parsley and your favorite sides.
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