West Virginia Executive Spring/Summer 2020 | Page 125

Lamb Chops with
Whole Grain Mustard Demi-Glace
Serves 4
2 racks of Frenched-style lamb
2 tbsp butter
1
⁄3 c shallots, minced
½ tbsp garlic, minced
¾ c red wine
2 qt beef stock
6 oz demi-glace
1
⁄3 c whole grain mustard
1 tbsp olive oil
Slurry as needed (equal parts
cornstarch and water, mixed)
Melt the butter in a medium-sized saucepan.
Add the shallots and garlic until the
shallots are translucent. Add the wine
and reduce by one-fourth. Add the beef
stock and bring to a simmer. Add the
demi-glace and bring to a boil. Add the
mustard and slurry if needed.
In a sauté pan, heat the olive oil. Once it
is hot, add the lamb chops and cook to
desired temperature. Remove and place
on plates. Drizzle warm demi-glace over
the top and serve.
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