Primary Ingredients
1 rack of lamb cut into individual chops
4 large sprigs of thyme
2 large sprigs of rosemary
6 cloves garlic crushed
Zest of 1 lemon
1 teaspoon black pepper
Extra virgin olive oil
Salt
1 head cheddar (yellow) cauliflower, chopped
3 cups cream
2 shallots, sliced
1 clove garlic, crushed
1 tablespoon prepared horseradish
1 cup grated aged cheddar cheese
Primary Technique
- 12 hours prior to grilling make a bed of the herbs, garlic, lemon zest, and pepper.
- Press the lamb chops onto the bed to season the lamb.
- Prior to cooking remove all marinade, brush with olive oil, and season generously with salt.
- On high heat, grill each side for 3 minutes then allow to rest for several minutes.
- Remove stalk and leaves from the cauliflower, rough chop, and place in a saucepan.
- Cover with cream and add shallots, garlic, and horseradish. Simmer on low until cauliflower is very tender, remove with a slotted spoon, and puree in a food processor until smooth. Salt to taste.
Charred Onions Ingredients
8 Cipollini onions
½ cup extra virgin olive oil
2 cloves garlic
1 sprig thyme
Salt & pepper
Charred Onions Technique
- Make 1 day ahead of time. Spread ingredients onto a baking sheet.
- Bake at 300°F for 30 minutes. Once cool, refrigerate.
- Season the onions with salt and pepper, and then grill at the same time as lamb.
- Quarter and season them.
Chimichurri Ingredients
1 cup chopped parsley
¼ cup toasted pine nuts
1/8 cup small-diced Piquillo peppers
1 tablespoon lemon juice
½ cup extra virgin olive oil
¼ cup chopped shallots
¼ cup quartered craisins
2 zucchini
2 yellow squash
2 tablespoons craisin chimichurri
Salt & pepper
Chimichurri Technique
- Mix all the ingredients together about an hour before serving so the flavors combine. Do not make a day ahead, as the lemon will brown the herbs.
- On a mandolin with the teeth blade slice the squash to resemble spaghetti. Marinate with a spoonful of the chimichurri and season with salt and pepper.
- Place a large spoonful of the cauliflower puree in the middle of the plate and smooth into a 2-inch circle in the center of the plate.
- Making a small nest, set a ½ cup of the marinated squash in the center of the purée; lay the lamb chop on top.
- Put a generous portion of the Cipollini onions next to the lamb chop and finish with a spoonful of chimichurri.
