Valentine’s Day Raspberry Lambic Lamb Chops

You see what we did there? A lamb recipe using a lambic. This recipe uses Lindemans Framboise in our sauce. A Raspberry lambic that has a delicate raspberry palate with fruity acidity. A very nice desert beer to sip on. This is the perfect meal for your Valentine and incorporates a very lovely red sparkling raspberry lambic that she will also enjoy. Top if off with a nice chocolate stout (I would recommend Dieu du Ciel’s Aphrodisiaque.

Ingredients:

  • lamb chops
  • red potatoes
  • olive oil
  • onion or shallots, finely chopped
  • salt
  • garlic powder
  • pepper
  • framboise
  • raspberries, fresh or frozen
  • fresh thyme
  • butter
  • garlic, minced
  • Preparations:

    Potatoes:
    Preheat oven to 375. Chop potatoes and arrange on a baking sheet. Drizzle with olive oil. Season generously with salt and garlic powder. Add plenty of fresh thyme (you can just pull gently down the stem against the grain and the leaves will come right off). Bake until golden brown, about 40 minutes. Sprinkle with some more thyme after baking.

    Lamb Chops:
    Melt some butter along with olive oil in a pan over medium heat. Add the onion and garlic to the pan. Simmer for about a minute. Turn the heat to high. Add the lamb chops, cooking for a few minutes per side, until nice and browned on the outside. Turn off heat and remove the lamb from the pan (you can cover them with aluminum foil so they stay warm). Splash in some of the framboise to deglaze the pan (oooh it looks so pretty at this point). Add in the raspberries, a little more minced garlic, a dash of salt, and a good amount of butter. Turn the heat to low and smash up the raspberries as you combine in the pan. You can also add in a little sugar if you want to balance out some of the acidity.