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| Photography by Kevin Hunter Marple |
Grilled Lamb Chops
(serves 4)
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| Chef of the Month Tim Love |
Shopping List
lamb rack, kosher salt, cracked black pepper, olive oil, russet potatoes, Swiss chard, garlic, Asiago cheese, heavy cream, butter
2 lamb racks, split, chime bone off
1â„4 cup game rub
1 tbsp kosher salt
1 tbsp cracked black pepper
olive oil
1. Brush the lamb racks with olive oil.
2. Season lightly with salt and pepper, and then rub with game rub.
3. Place the chops on a hot mesquite grill for two minutes each side, and pull to rest for 10 minutes.
4. Put back on the grill for 12 minutes a side, or to desired temperature. I prefer lamb medium rare. This procedure should achieve that with a hot grill (at least 400 degrees, using chops that are about 1 inch thick).
For the Swiss Chard Potato Gratin
6 russet potatoes
1 bunch swiss chard
4 cloves garlic
2 cups Asiago cheese
3 cups heavy cream
1 tbsp salt
1 tbsp black pepper
1 tbsp melted butter
1. Cut potatoes very thinly using a mandolin or with knife into water.
2. Mince garlic.
3. Wash and dry the chard. Remove from stem. Sauté until wilted in large sauté pan with butter and pinch of salt.
4. Remove potato slices from water. Place in rows in half-size casserole dish in five layers. Between each layer add cheese, salt, pepper, and heavy cream. Add Swiss chard and cover potatoes completely. Then make five layers just as before. Cover with plastic wrap then foil. Place in preheated 350-degree oven.
