Recipes

Prosciutto Wrapped Lamb Chop

Serves 4

Filing
6 oz - Goat cheese (we use Laura Chenel's)
1 T - Lemon zest
1 T - Honey
½ T - Salt
1 T - Cracked black pepper
1 T - Lemon juice
1 T - Heavy cream

Method
Mix all ingredients in a food processor until well blended

Lamb Chops
8 ea - 2 Bone-in chops (we use Australian lamb)
Kosher salt and cracked black pepper
8 ea - Slices of Prosciutto

Method
Pocket cut each Lamb Chop and fill each chop with equal parts goat cheese filling. Season outside of chops with salt and pepper and wrap with prosciutto, covering the hole used to fill the goat cheese, secure with a toothpick.

Heat skillet with olive oil and sear outside of chops until golden brown. Finish in the oven on 350˚ until medium.

Next, take ciabatta bread (we make ours in-house, but you can purchase at a specialty store) and slice thin (one per order), brush with olive oil and salt and pepper, then grill.

Port and Vanilla Soaked Figs
(we jar these ourselves)

Simple syrup – we use vanilla sugar that we make by putting vanilla beans in white sugar for 30 days. Next, take equal parts sugar and port wine and bring to a boil to dissolve sugar. Pour over figs and let sit for 24 hours.

Sauce
4 oz - Lamb demi-glace
2 oz - Port-vanilla essence
8 ea - Figs
1 T - Whole butter

Method
Combine ingredients over medium/high heat.

Plate two Lamb chops with arugula tossed with vanilla port essence, balsamic vinegar and salt and pepper. Drizzle with Sauce.