Ingredients

1 head of garlic (cloves cleaned but whole)

2 Tbsp Olive Oil

1 tsp fennel seeds (toasted with the garlic)

1 tsp pink peppercorns (left whole)

1/4 Cup chicken stock

1/2 tsp dried thyme

1/4 tsp sea salt

1/4 tsp black pepper

1/8 tsp white pepper

1 tsp dried savory

1/2 Cup Red Raspberries

To make this sauce into a marinade:

1/4 Cup Olive Oil

1/2 Cup red wine

2 Tbsp salt

1 tsp black pepper

Directions

• Heat the olive oil in a small sauce pan. Add the garlic cloves and fennel seeds. Cook until the garlic is nicely toasted.
• Add the chicken stock and pink peppercorns and allow to simmer for a minute or two.
• Add all of the remaining ingredients and allow to simmer for about 5 minutes.
• Remove from heat and puree in a blender or a food processor.

This sauce could be made ahead and pureed and kept in the refrigerator and heated when needed!

To make a marinade out of this:

Remove from fridge and add remaining ingredients. Blend until smotth in the food processor. Allow lamb chops to sit in this for about 45 mins at room temperature. Grill or broil to doneness desired.

Shopping List (items you will need)

fresh parsley

pink peppercorns

red raspberries

Pantry Items (items you may already have)

bread crumbs

garlic

olive oil

fennel seeds

chicken stock

fried thyme

sea salt

black pepper

savory

red wine