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
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.