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Herbed Loin of Lamb with a Goat Cheese and Olive Sauce

Ingredients

8 lamb loin chops (approximately 1-inch thick) or 4 4-bone lamb racks
salt and pepper to taste
2 tablespoons clarified European-style butter (such as Keller's)
2 tablespoons shallots, finely chopped
3/4 cup dry red wine
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 tablespoons chopped fresh sage
1/4 cup crumbled goat cheese, loosely packed
1/2 cup calamata olives, pitted and sliced lengthwise

Method

Preheat the oven to 350F. Season each side of the lamb chops with salt and pepper. Put the butter in a large saute pan over high heat. When the pan is hot (smoking) add the lamb and sear for approximately 2 to 3 minutes on each side till golden brown. Finish in the oven to desired temperature.

In the same saute pan add the shallots and saute for about 1 minute. Deglaze the pan with the wine, scraping the bottom with a wooden spoon to loosen the browned bits accumulated there. Add the basil, thyme and sage, increase the heat to high, and reduce the liquid to 1/2 cup.

Reduce the heat, stir in olives and goat cheese and correct the seasoning.

Makes 4 Servings