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home-cooked meal: Lamb Lollipops, courtesy of University of North Florida




This recipe was crafted by Paul Rich,  executive chef, In Any Event Catering  by Chartwells

 

 Ingredients:

1          Frenched rack of lamb

½        teaspoon Kosher salt

1          teaspoon minced fresh rosemary

½        teaspoon cracked black pepper

1          teaspoon minced fresh garlic

1          teaspoon minced shallots

1          tablespoon olive oil

 

For sauce:

¼         cup red wine

1          tablespoon Dijon mustard

¼         cup heavy cream

 

To prepare:

1. Cut the rack of lamb into individual?chops.

2. Preheat a sauté pan to medium-high heat.

3. Blend salt, pepper, rosemary, garlic and shallots in a shallow dish.

4. Rub lamb chops with olive oil, then coat with spice blend.

5. Place chops in sauté pan and cook for four minutes.

6. Turn chops over and cook the other side for two minutes or until done.

7. Remove chops from the pan and place on a dish.

8. Return pan to medium-high heat and pour the red wine into the pan, heat to a simmer.

9. Reduce heat to medium-low.

10. Add heavy cream and mustard to pan and stir.

11. Cook sauce for two minutes or until it starts to thicken.

12. Remove sauce from the heat and pour over chops.

 

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