Lamb Chop w/ Light Garlic-Herb Jus

Amounts                              Ingredients

1 ea.                                        Rib Lamb Chop (14 oz.) Shaped & Tied

As needed                               Olive Oil (to lightly brush the chop)

To taste                                   Sea Salt & Black Pepper (to season the chop)

1 ea.                                        Head of Garlic—Cloves separated (do not peel)

5 Sprigs                                   Fresh Thyme

3 ea.                                        Fresh Bay leaves

¼ cup                                       Chardonnay

1 cup                                       Brown Veal Stock

To Taste                                  Sea Salt & Fresh Ground Black Pepper

1 oz.                                         Cold Butter

Method of Preparation:

1. Shape & tie the Lamb Chop
2. Add the olive oil, unpeeled garlic, fresh thyme, bay leaves to a heavy-duty stainless-steel sauté pan over medium high heat—Stir occasionally
3. Season the Lamb Chop (Brush with olive oil then season with salt & pepper)—the add to the hot sauté pan with the garlic and herbs—Brown on all sides—Place in the 400°F oven and roast to an internal temperature of 130°F (or less if the Guess prefers the chop rarer).
4. Remove the chop from the oven and allow it to rest in a warm place. Pour off the excess fat then deglaze the pan with the wine and veal stock—reduce the liquid by 60%–Strain through a fine screen china-cap—whisk in the cold butter.
5. Slice the chop and arrange the slices on a warm serving platter—Drizzle the jus around the sliced chop—Serve with the garlic Cloves.

• Recipe by Chef Tony Seta, C.M.C.