Local Lamb With Raspberry Black Peppercorn Sauce

• 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)

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.

fresh local lamb chops, mustard, fresh rosemary, salt, olive oil, peppercorn sauce, fresh raspberries, orange juice, brown sugar, black peppercorns

Taken from www.food.com/recipe/local-lamb-with-raspberry-black-peppercorn-sauce-432610 (may not work)