A Summer of Recipes

Okay, let's travel to Burgundy France!!!

Bernard Loiseau's La Cote d'Or restaurant in Saulieu, France, is a
Michelin-starred restaurant. Here is his recipe for Grilled Lamb Chops.
Wine suggestions are, of course, from the Cote de Beaune area but we have
many wines from all over France that will compliment this lamb dish.

2 cups beef stock
1/2 cup walnut halves
2 cloves garlic, minced
2 tablespoons minced fresh tarragon or 2 teaspoons dried
8 tablespoons (1 stick) unsalted butter at room temperature
2 teaspoons honey
Sea or coarse salt and freshly ground black pepper to taste
4 shoulder lamb chops or 4 bone-in center-cut lamb steaks (8 to 10 ounces
each)
2 tablespoons olive oil
Preheat oven to 400 degrees.
Place the beef stock in a medium size saucepan, bring to a boil, and simmer
until reduced by half, 7 to 10 minutes. Keep the reduced stock warm over
very low heat. Meanwhile, bring 2 cups of water to a boil in another
saucepan. Add the walnuts and blanch the nuts for 30 seconds; drain
immediately and dry with paper towels. Spread the nuts on a small baking
sheet and bake until lightly browned, 5 to 7 minutes. Let them cool
completely.
Prepare your grill or preheat your broiler.
Place walnuts, garlic, and tarragon in a food processor and process until
finely minced. Add the butter and continue processing until smooth. Whisk
the walnut butter, tablespoon by tablespoon, into the warm reduced beef
stock. Take care not to let the heat get too high or the sauce will break.
When all the butter has been incorporated, whisk in the honey and adjust
the seasoning with salt and pepper to taste. Keep the sauce warm over very
low heat while cooking the lamb.
Brush the lamb lightly all over with the oil and season on both sides with
salt and pepper. Grill or broil the lamb 5 inches away from the heat,
turning once, until cooked to desired degree of doneness, 7 to 8 minutes
for rare to medium-rare meat. Pool the walnut sauce over the bottom of
each serving plate and top with the lamb. Serve at once. Makes 4 servings.

Be adventurous! Try something new. If you need help with the recipe, JC
is a master at grilling lamb. We can also give you some advice for
vegetable side dishes with recipes, too. Bon Appetit!!!