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Local Lamb with Raspberry Black Peppercorn Sauce

Ingredients

12    fresh local lamb chops
Dijon mustard
Fresh chopped rosemary
Salt and pepper, to taste
Olive oil

Raspberry Black Peppercorn Sauce or Coulis
2    cups (500 mL) fresh raspberries
1/4     cup (50 mL) fresh orange juice
1/4     cup (50 mL) brown sugar
2    tbsp (30 mL) or 50 turns of milled black peppercorns


 

Directions

Rub lamb lightly on both sides with Dijon mustard, rosemary, and salt and pepper. Heat oil in a frying pan on high temperature; add lamb, and sear on both sides until medium rare, approximately 3-4 minutes per side. Serve with a dollop of raspberry black peppercorn sauce (see below). Makes 4-6 servings.

Note: Normally canola oil is a better bet for high heat; in this recipe there's enough fat in the lamb to keep the olive oil from burning.

Raspberry Black Peppercorn Sauce or Coulis
Stir ingredients in a saucepan; bring to a boil. Reduce heat and let simmer for 4-5 minutes. Use a whisk to break up the raspberries. Make sauce ahead and reheat as needed. Strain sauce to remove seeds, creating a coulis, if people are intolerant of them.

Also use coulis on vanilla ice cream or with the brownie recipe below-it's sweet, tart and peppery.

Local Lamb with Raspberry Black Peppercorn Sauce

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