Mustard Lamb Chops
with Tomatoes and Mint Sauce

from Minneapolis Star Tribune March 3, 1991

LAMB CHOPS
  Amount  Measure   Ingredient
  ------  -------   --------------------------------
       8            lamb rib chops (or a rack of lamb
                     cut into chops)

MUSTARD MARINADE
  Amount  Measure   Ingredient
  ------  -------   --------------------------------
     1/2  cup       old-fashioned-style stone-ground
                     mustard with seeds
     1/2  Tbl       garlic, minced
     1/2  Tbl       shallot, minced
       1  Tbl       hazelnut oil or olive oil
       1  tsp       kosher salt
       1  tsp       freshly ground black pepper

Mix together marinade ingredients and apply to both sides
of lamb chops at least two hours before cooking. Refrigerate
until ready to cook.

TOMATO AND MINT SAUCE
  Amount  Measure   Ingredient
  ------  -------   --------------------------------
       1  Tbl       unsalted butter
     1/2  Tbl       garlic, minced
     1/2  Tbl       shallot, minced
       1  Tbl       dry white wine
     1/4  cup       beef demi-glace
     1/4  cup       chicken broth
       1            Baked Tomato in Olive Oil (recipe follows
                     or substitute 1/2 cup sun-dried tomatoes
                     reconstituted in small amount of chicken
                     broth)
       1  Tbl       fresh mint leaves, whole or torn in half

Melt butter in saucepan. Sauté garlic and shallot until
soft. Add wine, demi-glace, chicken broth and Baked Tomato
sections. Bring to a boil, lower to a simmer and cook until
reduced by half. Remove from heat and add mint leaves; season
to taste with salt and pepper, if desired. Serve over lamb
chops.

BAKED TOMATO IN OLIVE OIL
  Amount  Measure   Ingredient
  ------  -------   --------------------------------
       1            vine-ripened tomato
                    olive oil

Cut one tomato into eicht sections. Drizzle olive oil over
tomato sections and bake at 250 degrees F. for two hours. Store
in refrigerator. Makes about 1/2 cup.

FINAL PREPARATION

Grill lamb chops (or broil in the oven).  Cook a few minutes on
each side until the marinade becomes brown and crusty. Pour the
sauce over the grilled lamb chops.

Serves 2 very generously.

Recipe obtained from Recipe Site Review-Recipes at-- http://www.recipesitereview.com/myrecipes/recipeindex.html
For more recipe sources check the Recipe Site Review at-- http://www.recipesitereview.com