Mongolian Style Lamb Chops with Brandy Demiglace
- 2 racks of lamb, cut into double chops
- 3 tablespoons chopped green onion (prefer the white part)
- 1 tablespoon whiskey
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 1 1/2 tablespoons hoisin sauce
- Pinch black pepper
- 4 cups mashed potatoes
- 4 cups sauteed vegetables
- Cut and trim fat from the lamb rack and then cut into double chops; set aside.
- In a bowl, add green onion, whiskey, sesame seed, sesame oil, hoisin and pepper and mix together. With your hands, squeeze the green onions along with mixture to release the oil from the onions until onions soften. Use as a marinade.
- Put the lamb into the bowl and rub the marinade over the lamb evenly. Let it sit for an hour minimum or you can let it sit overnight.
- On medium heat, grill your lamb for a minute on each side. Put in a preheated oven at 350 degrees for about three to five minutes or longer, depending on how you like your lamb cooked.
- To plate the dish, put one scoop of mashed potatoes and vegetables. Lean the lamb chops against the potatoes to let it stand up. Surround with the sauce and garnish with a stem of fresh herb.
Ingredients for the sauce:
- 1 cup red wine
- 2 cups veal stock
- 1/4 cup brandy
- 1/4 pound unsalted butter
- In a sauce pot, combine red wine and brandy, and bring to a boil to reduce the liquid by half.
- Add veal stock and reduce the liquid to quarter, then add butter to thicken the sauce.