Grilled Lamb with Merlot Thyme Butter

Chef Terry Gereta,
Fusion Grill

The brown sauce required here is a thin gravy made from brown stock and a roux of flour and fat. Wine pairing: Tinhorn Creek Vineyards Estate Bottled Merlot

Ingredients
Thyme butter
1/2 cup Merlot
2 Tbsp cracked black pepper
4 sprigs fresh thyme
1 cup butter, room temperature

Demi-glaze
1/2 L brown sauce
1/2 L brown stock
1/2 cup Merlot

Lamb
8 thick lamb chops
1 Tbsp fresh thyme
Salt & pepper, to taste
2 Tbsp canola oil

Method
Thyme butter

1. In a saucepan, on low heat, reduce the Merlot, pepper, and thyme until it is almost a syrup. Cool.
2. In a blender, place Merlot sauce and butter. Blend.
3. Place butter in a mold or bowl and refrigerate well.

Demi-glaze

1. In a saucepan, on low heat, combine all ingredients and reduce by half to make 1/2 litre.

Lamb

1. Season the lamb with the thyme, salt, pepper and oil. Pat dry and grill on low heat.

To serve

1. Place lamb on plate. Ladle demi-glaze over top and top with a slice of butter. Serve with roasted veggies and potatoes.

Yield  4 servings