INFUSED SCOTCH BONNET WITH RED WINE REDUCTION
LAMB CHOP INFUSED SCOTCH BONNET WITH RED WINE REDUCTION
¾ teaspoon dried rosemary
¼ teaspoon dried basil
¼ teaspoon thyme
¼ teaspoon spiiCery Organic Scotch Bonnet pepper
Salt to taste
4 lamb chops
1 tablespoon olive oil
¼ cup mince shallots
1/3 cup Red wine
¾ cup chicken broth
1 tablespoon butter
Mix together the rosemary, basil thyme, salt, pepper in a bowl. Rub mixture generously on to the lamb chops on both sides. Marinade for 30 mins, to absorb the flavors.
Heat olive oil in a skillet over medium heat. For medium rare gently place lamb chops in skillet and cook for 3 ½ minutes per side. Remove and allow to rest.
Use the same skillet, add chopped shallot and cooks for 2 minutes or until slightly brown. Add red wine and broth and stir over medium heat for 3 minutes or until the sauce is reduced. Add butter and gently stir for 1 minute, pour over lamb chops and dig in.