Chef Terry Gereta,
Fusion Grill
The brown sauce required here is a thin gravy made from brown stock and a roux of flour and fat.
Wine pairing: Tinhorn Creek Vineyards Estate Bottled Merlot
Ingredients
Thyme butter
1/2 cup Merlot
2 Tbsp cracked black pepper
4 sprigs fresh thyme
1 cup butter, room temperature
Demi-glaze
1/2 L brown sauce
1/2 L brown stock
1/2 cup Merlot
Lamb
8 thick lamb chops
1 Tbsp fresh thyme
Salt & pepper, to taste
2 Tbsp canola oil
Method
Thyme butter
1. In a saucepan, on low heat, reduce the Merlot, pepper, and thyme until it is almost a syrup. Cool.
2. In a blender, place Merlot sauce and butter. Blend.
3. Place butter in a mold or bowl and refrigerate well.
Demi-glaze
1. In a saucepan, on low heat, combine all ingredients and reduce by half to make 1/2 litre.
Lamb
1. Season the lamb with the thyme, salt, pepper and oil. Pat dry and grill on low heat.
To serve
1. Place lamb on plate. Ladle demi-glaze over top and top with a slice of butter. Serve with roasted veggies and potatoes.
Yield 4 servings