Lamb Chops

Whisk all ingredients together except olive oil. Slowly add the oil, whisking until marinade is creamy. Brush lamb with marinade, reserving remainder for sauce. Refrigerate chops four hours or overnight. Grill or roast lamb chops to your preference. Place Marsala Sauce and 2 tablespoons (or more) of marinade in a small saucepan and bring to a boil. Reduce heat and simmer for several minutes until slightly thicker. Serve over lamb chops. Serves 2. Marsala Sauce 1/4 cup finely diced shallots 1/4 cup butter 1/2 cup dry Marsala wine 1 cup beef stock 1 cup heavy whipping cream 1 tablespoon mixed pink, green & black peppercorns, coarsely ground Melt butter over medium heat, add shallots and saute until golden brown, 5 to 10 minutes. Add Marsala and bring to a boil for about 5 minutes - or until the mixture is reduced to about one cup. Add the heavy cream and pepper, and cook over medium heat until it is reduced to a thick sauce, 5 to 10 minutes. Season with salt. Serves 4. Variations: For Pork Tenderloin sauce, replace Marsala with Apple Jack Brandy. For a mushroom sauce, add 1 cup of sauteed shiitake mushrooms to finished sauce and simmer for a few minutes. For a sauce for poultry, replace half the beef broth with chicken broth. You can substitute canned broth for the real thing but don't use bouillon cubes.