The Garden Restaurant’s Grilled Lamb Chops

Grilling The Lamb Chops
Lamb Chops

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When preparing the Lamb Chops take a whole rack and cut each chop by running your knife down the side of each connecting bone. After the chops are free from each other, start to clean the upper part of the bones starting at the top of the eye of each chop running boning knife along the bone to clean the meat from it. Place a dry rub on the chop and grill to desired doneness.
Green Bean Almandine
1 cup chopped Pancetta Bacon
2lbs of fresh green beans

In a hot sauté pan render the Pancetta in the pan and then add beans when fat has occurred. Deglaze with apple juice and mix in ½ Cup slivered almonds.

Season with Chef Todd’s Pit Seasoning.

Tumeric Mashed Potatoes
3lbs red potatoes
3lbs russet potatoes
1 ½ -Qts Half and Half
2 Tbsp. Tumeric Seasoning
½ lb butter
2 Tbsp.garlic
2 Tbsp. kosher salt
2 Tbsp. white pepper

Melt butter in sauce pan with garlic, add Tumeric and then half and half and bring to a simmer. Whip cooked potatoes and add cream mixture slowly until well incorporated. While mixing add the salt and pepper to taste. The Potatoes should be yellow-golden in color.

Yield: 7lbs

Sun dried Tomato Demi Glace
1 minced onions
¼ cup minced garlic
¼ cup minced shallots
2 cups Sun dried Tomatoes
½ sprig minced fresh rosemary
1 bottles red wine (Ariel dealcholized)
1 gallon beef or lamb stock
2 Tbsp. kosher salt
1 Tbsp. ground pepper
1 Tbsp. Balsamic Vinegar
1 Tbsp. Worcestershire Sauce
1 gallon Espanol Sauce

Sauté the onion, garlic, shallots and sun dried tomatoes. Deglaze with the red wine reduce for a minute add the stock and espanol. Add the seasoning and reduce by about half. Strain the sauce through a china cap.

Yield: 1 ½ quarts

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