Ingredients

The following ingredients have 4 Servings
  • 1 cup raspberries (fresh or frozen and thawed)
  • ½ cup marsala
  • 1 tablespoon honey
  • 1 clove garlic
  • 8 lamb chops (about 1 ½ inches thick )
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 1 tablespoon cooking oil
  • 1 medium shallot (finely minced)
  • Raspberries and chopped mint (to serve)

Instruction

  • Place the raspberries, marsala, honey, and garlic in a blender or food processor and blend on high until smooth.
  • Heat a cast iron pan over high heat. Season the lamb chops with sea salt and pepper on both sides. When the pan is hot, add the oil then immediately add the lamb chops. Sear the lamb for 3-5 minutes then turn it over and sear it for another 3-5 minutes on the other side. (3 minutes per side for medium-rare, 5 minutes per side for medium.) Remove the lamb from the pan and reduce the heat to medium-high.
  • Add the shallot to the pan and cook, stirring constantly, for 2 minutes. Add the raspberry marsala sauce to the pan and let it boil rapidly until it begins to thicken, 3-5 minutes.
  • Serve the lamb with the sauce overtop, some chopped mint and extra raspberries.