Seared Lamb Rack, Brio Tuscan Grille - Noon cooking for 11/13/12
Standard steak seasoning
Several tablespoons of an olive oil/canola oil blend
Asparagus bunch, ready for grilling
Sprinkle or two of salt and pepper to season asparagus
Red wine veal jus sauce
For the Red Wine Veal Jus Sauce:
12 ounces red wine
12 ounces reduced veal stock
2 ounces butter
In a saucepan, add the wine and cook over high heat until reduced by half, about 5 to 8 minutes. Add the veal stock and bring to a boil. Reduce the heat and cook until reduced by half to a sauce-like consistency, about 15 to 20 minutes. Keep warm until ready to use. Right before serving, add the butter to the warm sauce and stir well to incorporate.
For the Chops and Asparagus:
Dredge chops on top and bottom with steak seasoning.
Drizzle with olive/canola blend oil, and mark on a grill that's heated to between 400 and 500 degrees.
Finish in the oven to desired doneness at about 375 degrees until medium-rare, about 5 to 7 minutes per side.
Drizzle asparagus with oil and season with salt and pepper. Place on your heated grill to cook several minutes.
Pour red wine sauce over chops.
Plate with mashed potatoes, and place your asparagus leaning on the potatoes.