Marinated Grilled Lamb Chops with Wild Mushroom Ragout, and Sautéed Spring Vegetables

Marinated Grilled Lamb Chops with Wild Mushroom ragout and sautéed spring vegetables. Makes 2 portions

4 Rib or Loin Lamb Chops 1 cup olive oil 1 TBS fresh chopped thyme 1 TBS fresh rosemary leaves 1 TBS fresh chopped garlic 1 tsp sea salt 2 tsp cracked black pepper corns 2oz. dry red wine

Combine all ingredients and marinate lamb chops for 3-5 hours

Mushroom Ragout

1 cup fresh chanterelles 1 cup fresh morels 1 cup fresh porcini 1 TBS chopped shallot 1 oz. dry white wine 1 clove chopped garlic 1 tsp fresh chopped thyme 2/3 cup heavy whipping cream 1 TBS demi-glace or rich brown sauce 1 oz. whole sweet butter Salt and pepper to taste

In a sauté pan melt whole butter and add shallots and cook 1 minute, add mixed mushrooms and cook for 3 minutes, add garlic, and cook for 1 minute, add white wine and cook for 2 minutes, add heavy cream and demi-glace and reduce until cream has thickened, taste and season with salt and pepper, add fresh thyme.

Sautéed Vegetables Purchase fresh spring vegetables of your choice. Tender vegetables and buds do not have to be blanched or pre-cooked. Sauté fresh vegetables in a tablespoon of whole sweet butter and season with salt and black pepper.

Putting the dish together

Remove the lamb from the marinade and dry in a paper towel. Grill the chops to a rare or medium rare doneness. Place the mushroom ragout in the center of the plate in a 4 inch diameter circular pool. Place chops, crisscrossed on top of the ragout. Spread the sautéed vegetables around the perimeter of the pool of mushroom ragout.