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Prep Time: 45 Minutes
Yields: 6 Servings

There is nothing more English than lamb unless one considers the strawberry. Every English garden in the Feliciana parishes of Louisiana grew strawberries during spring. The combination of lamb chops, rack or even roast with these sweet spring berries makes perfect sense in the Louisiana kitchen.

12 lamb chops, ½-inch thick
¼ cup crushed pink peppercorns
¼ cup crushed black peppercorns
1 ounce strawberry wine
1 tbsp strawberry jam
¼ cup sliced strawberries
2 cups demi-glace
            OR beef gravy
½ cup vegetable oil
1 cup seasoned flour
½ cup sliced green onions
1 tbsp minced garlic
1 cup sliced oyster mushrooms
1 tsp chopped thyme
salt and cracked black pepper to taste
granulated garlic to taste

Place lamb chops on a large platter and evenly coat both sides with crushed peppercorns. Set aside. In a heavy-bottomed sauté pan, heat oil over medium-high heat. Dust chops in seasoned flour and shake off excess. Working in batches, sauté chops in hot oil until golden brown on both sides then remove. Set aside and keep warm. In the same pan, sauté green onions, minced garlic, mushrooms and thyme 3–5 minutes or until vegetables are wilted. Remove pan from burner and add wine. NOTE: Be careful as alcohol will ignite and burn a few minutes. Add strawberry jam, sliced strawberries and demi-glace. Season to taste using salt, cracked black pepper and granulated garlic. Swirl skillet above burner until jam and demi-glace are blended. Bring to a rolling boil and reduce sauce until slightly thickened. Return chops to pan. Heat 2–3 minutes and serve with sauce.
















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