Recipe by Executive Chef Annie Cuggino
Q Restaurant & Bar
www.q-portland.com

Photography by John Valls

GRILLED RACK OF LAMB CHOPS

Serves 4

I highly recommend seeking out Oregon grown lamb if possible.

LAMB

2 ½ – 3 pound rack of lamb

Trim the racks of excess fat, leaving a thin layer or more if desired.

Cut racks between the rib bones into 8 chops.

Season the chops generously with sea salt, freshly ground black pepper and

Sprinkle with a few fresh thyme springs.

Grill lamb chops over a medium high heat to create a nicely charred crust.

Cook to desired doneness.

I recommend a nice medium rare center.

Serve with the warm jalapeño, peach and Cipollini onion jam and a few crisp fresh assertive greens. I suggest a mix of radicchio, frisée and arugula.

JALAPEÑO PEACH CIPOLLINI ONION JAM

Mix together and set aside

1/4 cup sugar and 1/2 ounce pectin

In a small pot combine

1 quart peeled fresh peaches sliced thickly

1-2 fresh jalapeño seeded and sliced thinly

1 cup peeled Cipollini sliced thickly

1/2 cup sugar

Pinch salt

Bring to a simmer

Cook 3 minutes

Whisk in pectin mixture

Cook another 3 minutes

Remove from heat

Can be served warm or cold.

 

LOCAL WINE PAIRING

Cameron Winery
Nebbiolo
(Willamette Valley, OR)