Lamb Chops with a Rum Glaze

Once again, lamp chops are so easy, and they look so special. There is so much you can do with them, and they are so inexpensive. And as I have said before, I prefer the loin chops.

Let your lamb chops come to room temperature, and season them with salt and pepper. In a Cuisinart, combine 1 tsp minced garlic, 1/4 cup olive oil, 2 tsp chopped fresh rosemary, and 2 TBS rubbed sage. Rub this mixture over both sides of the lamb chops. Let them sit for about an hour.

In a sauce pan, bring 3/4 cup light brown sugar, 3/4 cup vegetable stock, 3 TBS butter,

2 TBS soy sauce, 2 TBS Dijon mustard, 1/2 tsp kosher salt,1/4 tsp nutmeg, 1/4 tsp cinnamon, 1 sprig of thyme, and 1 sprig of rosemary to a boil. Reduce heat to a medium low. and simmer for about 25 minutes. Once this mixture becomes syrupy, remove from heat. Remove the thyme and the rosemary, and add 3TBS of rum. Set aside.

Add 3 TBS of butter to a hot skillet. Add your lamb chops, and cook for about 3 minutes per side for medium rare brushing each side with the glaze. Pour the remaining glaze over top. Enjoy!