Lamb with Raspberry Marsala Sauce

Ingredients:

1/2 cup Fresh or Frozen and Thawed Raspberries
1/4 cup Marsala Wine
1/2 Tbsp Honey
1/2 Clove Garlic
4,  1 ½ Inch Thick Lamb Chops
1/2 tsp Sea Salt
1/2 tsp Pepper
2 tsp Olive Oil
1 Large Shallot, Minced
Chopped Raspberries and Mint, for Garnish

Directions:

1. Place the raspberries, marsala, honey and garlic clove in a blender or food processor and blend on high until smooth.
2. Heat a cast iron pan over high heat. Season the lamb chops with sea salt and fresh cracked pepper on both sides.
3. When the pan is hot add the oil then immediately add the lamb chops. Sear for 3-5 minutes then turn over and sear for another 3-5 minutes on the other side. (3 minutes per side for medium rare, 5 minutes per side for medium.)
4. Remove the lamb chops from the pan and reduce the heat to medium high.
5. Add the shallot to the pan and cook, stirring constantly, for 2 minutes.
6. Add the raspberry marsala sauce to the pan and let it boil rapidly until it begins to thicken, 3-5 minutes.
7. Serve the lamb chops with the sauce on top, adding chopped mint and extra raspberries as garnish.