This recipe takes advantage of early spring vegetables, as well as what’s available at the farmers market.
- 4 Lamb loin chops
- 1/4 Cup olive oil
- 2 Tablespoon fresh thyme, chopped
- 2 Teaspoons fresh rosemary, chopped
- 4 Cloves garlic, minced
- Zest of 1 lemon
- 2 Fennel bulbs, cored and sliced
- 1/4 – 1/2 Pound morel mushrooms, cleaned and halved
- 1/4 Ramps (if not available leeks will do), cleaned
- 2 Tablespoons butter, melted
- 1/4 Cup heavy cream
- 1/4 Cup chicken stock
- Salt and pepper to taste
Combine a couple splashes of olive oil, 1 tbsp thyme, 2 tbsp rosemary, 2 cloves of minced garlic, lemon zest, and a pinch each of salt and pepper in a bowl. Dip lamb chops into mixture to coat evenly. Cover chops and refrigerate for at least 30 minutes. Preheat grill. Place lamb chops on grill over a medium high heat. Grill about 5 minutes per side. Chops should be browned on both sides.
Meanwhile, In a medium sized bowl, toss the sliced fennel, morels, 1 tbsp thyme, 1 tbsp melted butter, a splash of olive oil, and a pinch each of salt and pepper. Transfer to a baking sheet and roast at 425 degrees for 10 minutes, until golden brown and delicious.
For the ramp coulis, sauté the ramps and 2 cloves of minced garlic with 1 tbsp butter, a splash of olive oil and a pinch each of salt and pepper for 2 minutes. Transfer ramps to a blender. In the same pan, deglaze it with the chicken stock and cream over high heat. When the mixture begins to boil, pour it into the blender with the ramps. Puree the mixture until smooth, being very careful as the contents are hot. Adjust seasoning if necessary.
To assemble a beautiful presentation, place a large spoonful of the roasted fennel-morel mixture on the center of the plate, a lamb chop on top of that, and a drizzle of the ramp coulis around the plate. Everyone will be very impressed!