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)
