Broiled Lamb Chops with a Mint-Orange Liqueur Sauce and White Asparagus

Ingredients

• 0.3 cup beef stock 
• 2 tablespoons butter 
• 3 sprigs mint leaves fresh chopped
• 2 sprigs rosemary fresh chopped
• 4 servings kosher salt and pepper black freshly ground
• 2 tablespoons olive oil 
• 0.5 cup orange liqueur (recommended: Grand Marnier)
• 2  lamb loins racks of cut into chops
• 2 bunches asparagus white trimmed

Equipment

• frying pan
• oven
• aluminum foil
• stove

Directions

1. For the sauce: In saute pan add the orange liqueur.
2. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the stove top over medium-high heat and gently swirl to reduce the flames.
3. Add the mint and beef stock and reduce by half. Finish the sauce with the butter and season with salt and pepper. Hold warm. For the lamb: Preheat the oven to broil.
4. Sprinkle the lamb with salt, pepper and rosemary. Broil the lamb 2 minutes per side for medium-rare.
5. Remove and let rest 5 minutes under foil .
6. Heat a saute pan over medium-high heat.
7. Add the butter, olive oil and asparagus and saute until the asparagus is al dente, about 7 minutes. Season with salt and pepper.
8. To serve, place 2 to 3 lamb chops per plate, drizzle with the sauce and garnish with the asparagus.