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Grilled Lamb with Merlot Thyme Butter

Chef Terry Gereta,
Fusion Grill

The brown sauce required here is a thin gravy made from brown stock and a roux of flour and fat.
Wine pairing: Tinhorn Creek Vineyards Estate Bottled Merlot

Thyme butter
1/2 cup Merlot
2 Tbsp cracked black pepper
4 sprigs fresh thyme
1 cup butter, room temperature

1/2 L brown sauce
1/2 L brown stock
1/2 cup Merlot

8 thick lamb chops
1 Tbsp fresh thyme
Salt & pepper, to taste
2 Tbsp canola oil

Thyme butter
1.  In a saucepan, on low heat, reduce the Merlot, pepper, and thyme until it is almost a syrup. Cool.
2.  In a blender, place Merlot sauce and butter. Blend.
3.  Place butter in a mold or bowl and refrigerate well.
1.  In a saucepan, on low heat, combine all ingredients and reduce by half to make 1/2 litre.
1.  Season the lamb with the thyme, salt, pepper and oil. Pat dry and grill on low heat.

To serve
1.   Place lamb on plate. Ladle demi-glaze over top and top with a slice of butter. Serve with roasted veggies and potatoes.

Yield  4 servings

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