Grilled Lamb Chops With Asian Plum-Madeira Reduction

• For Plum / Madeira Reduction:
• 4 TBStxtra virgin olive oil
• 1/2 TBS crushed, chopped garlic
• 1/2 cup sweet onion, finely chopped
• 3 TBS Balsamic vinegar
• 1/3 cup Madeira
• 1/3 cup Asian plum jam
• 1 tsp fresh sage, chopped
• 1 tsp fresh oregano, chopped
• Cracked black pepper
• For Lamb:
• 6 to 8 thick-cut lamb chops
• Cracked black pepper
• Garlic powder
• Kosher salt
• Extra virgin olive oil

1. Make Sauce:
2. Pour olive oil in medium skillet and add chopped garlic. Heat on medium burner till garlic begins to sizzle. Reduce heat and add chopped onion. Stirring frequently, heat till onion begins to turn translucent. Add balsamic vinegar and Madeira and continue to stir. When liquid is reduced by about 1/3, add plum jam and continue to stir. As mixture begins to thicken, stir in chopped herbs and cracked pepper to taste. Remove from heat but cover to keep warm.
3. Make Chops:
4. After allowing chops to reach room temperature, season with salt, garlic powder and cracked pepper. Coat the seasoned chops with oil and place on grill at highest heat setting. Cook about 5 - 7 minutes and turn, cooking another 5 to 7 minutes.
5. Remove chops to platter, pour plum-Madeira sauce over them and serve.

madeira, olive oil, garlic, sweet onion, vinegar, madeira, asian plum, fresh sage, oregano, pepper, lamb chops, pepper, garlic, kosher salt, extra virgin olive oil

Taken from www.epicurious.com/recipes/member/views/grilled-lamb-chops-with-asian-plum-madeira-reduction-1204064 (may not work)