Lamb Chops with Balsamic-Red Grape Reduction
2 Racks Bone in Lamb Chops (New Zealand or Domestic)
Salt & Pepper to taste
4 oz 18 Year Old Balsamic Vinegar
1/4 Cup Refined Sugar
1/4 lb Red Seedless Grapes
10-12 Mint Leaves
1 lb. Fresh Cleaned Spinach
4 Idaho Potatoes, Quartered
Preheat Oven to 375º. Remove excess fat from the lamb and rub with salt and pepper. Heat a sauté pan to 375º and lay rack fat side down first. Sear each side for 3 to 4 minutes. Transfer the pan to the oven for an additional 4 minutes for medium rare; leave for an additional 2 minutes thereafter for medium and so on.
In medium size stock pot simmer sugar, grapes and balsamic for a few minutes (3, 4) or until the ingredients turn into a syrup. Remove from heat and add mint leaves.
Toss the quartered potatoes in olive oil. On a sheet pan, place the quartered potatoes face down. Sprinkle with salt and pepper and bake on the sheet pan for 20-25 minutes until crisp and golden.
In sauté pan wilt fresh spinach with olive oil and garlic.
Many fine Italian wines would compliment this entrée. We suggest a medium bodied Chianti or an Italian Merlot.For More Information
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