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 LAMB CHOPS in RED WINE SAUCE 12 lamb chops salt and pepper 5 tablespoons Extra Virgin Olive Oil 6 garlic cloves, crushed 1/2 cup red wine 1/2 tsp. Dijon-style mustard chopped parsley Method Season lamb chops with salt and pepper. Stir 1 tablespoon of Extra Virgin Olive Oil into garlic, spread over chops and let stand 1/2 hour. Heat 2 tablespoons Extra Virgin Olive Oil in a heavy pan over medium-high heat and brown chops, in batches, about 3 minutes on each side for medium-rare. (Add a little more oil to the pan if needed to prevent sticking.) Keep chops warm until all are cooked. Add wine to pan and cook over high heat, stirring, until reduced by half. Remove from heat and whisk in 2 tablespoons Extra Virgin Olive Oil and mustard. Spoon sauce over chops and garnish with chopped parsley. Makes 6 servings. GRILLED ASPARAGUS WITH OLIVE OIL AND BALSAMIC VINEGAR Makes 4 to 6 servings. 1 pound fresh asparagus 2 tablespoons olive oil Balsamic vinegar, to taste Salt, to taste Pepper, to taste Method Wash and dry asparagus. Toss the asparagus lightly with olive oil. Prepare a medium hot fire in a grill or heat a grill pan over medium-high heat. Roll asparagus across heated grill to cook until done, approximately 2 to 5 minutes. Remove from grill and toss with balsamic vinegar, salt and pepper. Serve immediately, or allow to cool and eat at room temperature or chilled  |
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