I began with a rack of lamb. Brad trimmed it and cut it into rib chops. While he grilled the lamb, I finished up three different dipping sauces:
Maytag Blue Cheese Sauce:
1 T. butter
1 T. flour
3/4 c. milk
4 oz crumbled Maytag blue cheese
freshly ground pepper
In a small pan, melt butter and stir in flour. Add milk and cook until mixture thickens. Reduce heat and stir in cheese until melted. Stir in pepper and serve.
I always keep a jar of a mixture of chopped herbs (rosemary, thyme, sage and basil), sea salt and olive oil in my fridge. It is great for throwing in soups, or rubbing a chicken or roast. I put a heaping tablespoon of it in a the food processor with 8 oz. of shelled pistachios, and some parmigiano, adding olive oil until it was the consistency I wanted. YUM!!!
Pomegranate Reduction Sauce
1 cup POM
1 T. balsamic vinegar
1 T. honey
1 T. butter
In a small saucepan, heat POM juice. Add balsamic and honey, and cook over medium-low heat until reduced by half (about 5 min. ). Remove from heat. Stir in
butter and season with salt and pepper.
We liked all three sauces. Brad's favorite was the pistachio pesto, and I liked the blue cheese best. (No surprise there!) Try one next time you cook lamb!