Local Lamb With Raspberry Black Peppercorn Sauce

Another fantastic sauce for your lamb chops - so delicious!!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 12  fresh local lamb chops
•  Dijon mustard
•  chopped fresh rosemary
•  salt and pepper
•  olive oil

• RASPBERRY BLACK PEPPERCORN SAUCE OR COULIS

• 2  cups fresh raspberries
• 1⁄4 cup  orange juice
• 1⁄4 cup brown sugar
• 2  tablespoons  milled black peppercorns (or 50 turns)

Directions

1. Rub lamb lightly on both sides with Dijon mustard, rosemary and salt and pepper. heat oil in a frying pan on high temperature; add lamb, and sear on both sides until medium rare, approximately 3-4 minutes per side. Serve with a dollop of raspberry blackpeppercorn sauce.
2. NOTE: Normally canola oil is a better bet for high heat; in this recipe there's enough fat in the lamb to keep the olive oil from burning.
3. RASPBERRY BLACKPEPPERCORN SAUCE OR COULIS:
4. Stir ingredients in a saucepan; bring to a boil., Reduce heat and let simmer for 4-5 minutes. Use a whisk to break up raspberries. Make sauce ahead and reheat as needed. Strain sauce to remove seeds, creating a coulis, if people are intolerant of them.