Lamb Loin Chops with Wine Sauce Recipe    4 Servings

Ingredients

• 8 lamb chops, loin or rib

• salt and pepper

• olive oil

• ¾ cup dry red zinfandel wine

• 1 tablespoon balsamic vinegar

• 1 shallot, minced

• ¾ cut beef broth

• 2 tablespoons red currant jelly

• 2 tablespoons brandy

• 2 tablespoons unsalted butter

Heat olive oil in pan over medium-high.

Season lamb chops with salt and pepper.

Brown well on each side until desired doneness. Set aside.

Combine wine, balsamic vinegar and shallot in small non-aluminum saucepan and boil until reduced to 3 tablespoons.

In separate pan over high heat, reduce beef broth to ½ cup. Stir broth and jelly into the wine mixture.

Over moderately high heat, add brandy to the pan the lamb chops were cooked in.

Add wine mixture, bring to a simmer while stirring.

Remove from heat, swirl in butter and serve immediately.

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