Grilled Lamb Chops

with Spring Vegetables & Wild Mushroom Ragout

Recipe from Chef Stephen Barber whose new Napa Valley restaurant will open in the spring of 2007. BarBersQ will offer American Heritage cooking featuring Memphis style barbecue with a focus on local, organic and naturally raised products.

Serves 4-6

• 2 trimmed racks of lamb
• 4 T extra virgin olive oil
• 5 cloves of garlic (crushed)
• 4 T good quality red wine
• 2 T good quality red wine vinegar
• 3 T fresh rosemary & thyme, leaves only
• 1 T crushed black peppercorns
• Salt and pepper
• 1 pound fresh wild mushrooms
• such as Chanterelle, Morel, Hedgehog, Oyster, etc.
• 3 T unsalted butter
• 1 tsp chopped shallots
• 1/2 C red wine
• 1/2 C dark chicken stock (or low-salt chicken broth)
• 6 T heavy cream
• 2 tsp chopped fresh herbs
• such as rosemary, thyme, parsley or sage
• 2 tsp lemon juice
• 4 C mixed spring vegetables such as baby carrots, spring onions and fava beans

 
Marinade
Using a heavy knife, cut between the bones of the racks, separating the lamb into individual chops. Lay the chops flat in a shallow, non-reactive dish. In a medium bowl, combine the olive oil, crushed garlic, red wine, red wine vinegar; whisk until thoroughly mixed. Add the rosemary & thyme and black peppercorns; spoon the marinade evenly over the chops. Marinate overnight, turning once.

Wild Mushroom Ragout
Cut or tear the mushrooms into uniform pieces. Heat a large sauté pan over high heat. Add two tablespoons butter and the mushrooms. Allow mushrooms to brown slightly, about five minutes. Add the chopped shallots; continue to cook until shallots start to brown. Add the red wine and reduce by half. Add chicken stock and reduce until most of the liquid has evaporated. Add the cream and herbs and cook for two minutes, or until cream is reduced by half. Remove from heat, add the lemon juice and swirl in remaining tablespoon of butter. Add salt and pepper to taste.

Vegetables
Sauté or steam a selection of your favorite spring vegetables.

Cooking/Assembly
Pre-heat the grill. The lamb chops will only take five to eight minutes to cook, so it's best to have your mushrooms and vegetables finished first. Remove the chops from the marinade, scraping off the solids. Season both sides with salt and pepper. Grill on medium-high to desired level of doneness (about three minutes per side for medium rare). Allow to rest five minutes before serving.

For service, mound the mushroom ragout in the middle of the plate and fan the chops around. Spoon the vegetables all around the plate. Garnish with a sprig of fresh rosemary.  Serve with 2004 Paraduxx Napa Valley Red Wine

About 2004 ParaDuxx

Paraduxx is a boldly elegant Napa Valley red wine. Fusing the robust flavors of California's native Zinfandel with the grandeur of Cabernet Sauvignon, Paraduxx embraces the best of both core varietals. An unabashed extrovert, this innovative blend has the personality to mix naturally with great food and dynamic company. Free from convention, Paraduxx has developed its own exuberant personality filled with enticing layers of lush fruit and engaging aromatics.

About Paraduxx Winery and Vineyard House

Completed in the fall of 2005, the Paraduxx Winery and Vineyard House are located in the heart of the Napa Valley along the less traveled Silverado Trail. We are pleased to welcome guests to experience Paraduxx.