Herbed Marinated Loin Lamb Chops with a
Port Wine Reduction

8 Lamb chops
Fresh rosemary
Fresh thyme
1 clove of garlic
¼ cup of white wine
¼ cup of champagne mustard
cracked black pepper
½ cup port wine
2 shallots chopped
½ cup of beef stock (or chicken stock)

Wisk the white wine,garlic and mustard together
along with the herbs and thinly sliced garlic.
Slather onto the lamb chops.
Let the lamb chops sit for 45 minutes to an hour.

Take the lamb chops out of the marinade.
In a sauce pan put extra virgin olive oil then
sear the lamb chops for 5  minutes per side (for rare).
Place on a serving platter and keep warm.
Meanwhile make the pan sauce.

Method for the pan sauce
Saute the shallots in olive oil until golden while scraping
up the brown bits from the lamb chops.
Deglaze the pan with port wine and reduce for about
5 minutes. Then add the stock and reduce for another
5 or 6 minutes.
Correct the seasoning and pour the sauce over the lamb
The lamb chops will be great served with butter nut squash
puree and sauteed spinach.