Spicy Lamb w/Gewurztraminer sauce

Courtesy of Chef Mary Talaber

Lamp chop
Fresh rosemary
Fresh thyme
Cayenne pepper
Garlic salt
Onion powder
Red pepper flakes
Olive oil

Mix cayenne pepper, garlic salt, onion powder, red pepper flakes in a small bowl; add a small amount of olive oil. Wash the lamb and pat dry with a paper towel, then rub both sides with spicy mixture. Cover and refrigerate for at least thirty minutes. Fire up the BBQ and grill chops with rosemary and thyme on the top. When the lamb reaches the temperature of your liking, remove an keep it warm.

Gewurztraminer Sauce

Gewurstraminer wine
Beets – shredded
Heavy cream
Unsalted butter

In sauce pan melt butter then add beets, saute until half transparent. Then add wine and reduce by half. Add heavy cream and salt, and reduce again by half. Taste and adjust to your liking. Pour sauce on a serving plate; arrange the lamb, accompanied with rice pilaf.