<p>Marinated Grilled Lamb Chops with Wild Mushroom ragout and sautéed spring vegetables. Makes 2 portions</p><p>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</p><p>Combine all ingredients and marinate lamb chops for 3-5 hours</p><p>Mushroom Ragout</p><p>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</p><p>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.</p><p>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.</p><p>Putting the dish together</p><p>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.</p>