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Lamb Chops

6 to 8 lamb rib chops
3 cloves minced garlic
2 tablespoons Dijon mustard
2 tablespoons soy sauce
1/2 teaspoon thyme
1/2 teaspoon oregano
2 sprigs fresh rosemary
1 tablespoon lemon zest
1/4 cup olive oil
1 cup Marsala Sacue (see following recipe)

Whisk all ingredients together except olive oil. Slowly add the
oil, whisking until marinade is creamy. Brush lamb with marinade,
reserving remainder for sauce. Refrigerate chops four hours or
overnight. Grill or roast lamb chops to your preference. Place
Marsala Sauce and 2 tablespoons (or more) of marinade in a small
saucepan and bring to a boil. Reduce heat and simmer for several
minutes until slightly thicker. Serve over lamb chops. Serves 2.


Marsala Sauce

1/4 cup finely diced shallots
1/4 cup butter
1/2 cup dry Marsala wine
1 cup beef stock
1 cup heavy whipping cream
1 tablespoon mixed pink, green & black peppercorns, coarsely ground

Melt butter over medium heat, add shallots and saute until golden
brown, 5 to 10 minutes. Add Marsala and bring to a boil for about
5 minutes - or until the mixture is reduced to about one cup. Add
the heavy cream and pepper, and cook over medium heat until it is
reduced to a thick sauce, 5 to 10 minutes. Season with salt. Serves
4.

Variations:

For Pork Tenderloin sauce, replace Marsala with Apple Jack Brandy.

For a mushroom sauce, add 1 cup of sauteed shiitake mushrooms to
finished sauce and simmer for a few minutes.

For a sauce for poultry, replace half the beef broth with chicken
broth.

You can substitute canned broth for the real thing but don't use
bouillon cubes.

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