Lamb Chops
Recipe provided by Executive Chef Terri Davis
Dijon Mustard
1/4 cup Dijon mustard
1 teaspoon white wine
1/2 teaspoon of sugar
1 teaspoon of garlic
Raspberry Balsamic
1/2 teaspoon of Raspberry Jam
1 teaspoon of Rosemary
1 teaspoon Balsamic Vinegarette
1/2 tablespoon sugar
1 teaspoon of granulated garlic
Southwestern
1/4 teaspoon Olive Oil
1 1/2 tablespoon of Chili powder
1 tablespoon of lime juice
2 teaspoons of Sugar
1/2 teaspoon of Cayenne Pepper
