Ingredients

Ingredients for Lamb

• Stale crusty bread cubed
• 1 tablespoon thyme leaves finely chopped
• 1/2 tablespoon oregano dried
• 1/2 cup dijon mustard
• 1/2 cup brown sugar
• 1/2 cup olive oil
• salt to taste
• pepper to taste

Ingredients for Au Jus

• lamb trimmings
• 8 cloves garlic cut in half
• 1/4 cup olive oil
• 2 1/2 cups white wine dry
• 2 1/2 cups chicken stock
• 1 bay leaf
• 6 sprigs thyme
• 1/2 tablespoon oregano dried
• 1/2 teaspoon dijon mustard
• 4 1/2 teaspoons butter
• salt to taste
• pepper to taste

Directions

For Lamb Chops:

1. In a food processor, reduce bread cubes to fine crumbs.
2. In a bowl, combine bread crumbs, thyme, oregano, Dijon, sugar, and olive oil.
3. Season the chops well, with salt and pepper, and coat with the bread crumb mixture.
4. Heat olive oil to a light smoke in a cast iron skillet; sear the chops until medium rare (about 2 minutes on each side).

For the Au Jus:

1. In a large skillet, brown the lamb trimmings in garlic and olive oil slowly so that garlic does not burn.
2. De-glaze with wine and reduce to 1/3 original amount.
3. Add the stock, bay leaf, thyme, oregano, and season with salt and pepper. Simmer so as to slowly reduce to 2/3 original amount.
4. Strain the sauce and return to the heat.
5. Using an immersion blender, mix in the Dijon mustard and butter until you reach a smooth consistency.
6. Serve on top of lamb chops.