1Full Rack of Lamb (8 bones)Frenched & Cut Into Single Chops
Spice Mix
1/4tspCardamomGround
1tspCorianderGround
1tbspSalt
1/2tspPepper
1 tspBrown Sugar
Quinoa Salad
2cRed QuinoaCooked
1/2 cZucchiniFinely Diced
1/2cTomatoFinely Diced
2 tbspRed OnionFinely Diced
1/2cCucumberFinely Diced
2tbspParsleyChopped
4tbspOlive OilExtra Virgin
2 tbspLemon JuiceFreshly Squeezed
Salt & Pepperto Taste
Blistered Green Beans
2cGreen Beans
Licorice Wine Sauce
1/2ShallotFinely Diced
2 ozSoft High Quality Black LicoriceFinely Sliced
1Bay Leaf
4ozSyrah
2cVeal or Chicken Stock
Bing Cherry Salad
5ozBing CherriesFresh Pitted
1HandfulBaby Arugula
1tbspOlive OilExtra Virgin
1/2 tbspBalsamic Vinegar
Salt & Pepper to Taste
Instructions
Combine spice mix, season lamb chops and refrigerate. Remove toroom temperature 30 minutes before grilling.
Cook quinoa (per package recommendations) and chill. Toss the quinoawith the vegetables and herbs. Whisk the oil and lemon, and mixthrough, season to taste and refrigerate until serving.
To make the sauce: render shallots, add licorice, bay, wine and reduceto sec. Add stock and simmer until reduced to sauce consistency.Season with spice mix and strain.
Preheat grill and cook lamb over medium flame to desired doneness.