Saturday, April 28, 2007

Lamb with Merlot Sauce

We had a little Merlot left in a bottle from a few nights ago so I figured might as well make a sauce for the lamb we were going to have for dinner. This was a week night dinner so I didn't want to spend too much time on it. As side dishes we had long beans sautéed with oyster sauce and some olive oil roasted new potatoes. It was a cool evening so this really hit the spot. I am pretty sure we cracked open another bottle of Merlot (one of our many bottles of 2002 Clos Pegase) because you always need a good red with lamb! This is one of my eyeballed recipes so pardon the lack of true measurements.

Serves 2

4 small lamb chops
1-2 tbsps olive oil
1/4 cup Merlot
2 or so tbsps sugar
1 large pat unsalted butter
salt and pepper to taste

1. In a heavy pan (preferably cast iron) heat olive oil and sear each side of the lamb. After searing the sides, cook about 5-10 minutes on the top and bottom. Cook until it reaches the level of doneness you desire. We like ours more on the rare side. Set aside on plates and season with a little salt and pepper.
2. In the same pan add the Merlot and scrape up any of the fond left on the bottom from the lamb.
3. Cook the sauce down so the Merlot begins to get thicker and add the sugar depending on how sweet you like your sauce. When the Merlot reduces, add the butter and mix in till smooth.
4. Test for seasoning and pour over the lamb.

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