CHEF’S CORNER: JERK LAMB CHOPS WITH ARTICHOKE SALAD

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Ingredients:

  • Wagstaff half Rack of Lamb – 1 whole rack
  • 1 12oz. can of Artichoke bottoms
  • 2 Whole Vine Ripe Tomatoes, blanched in water, peeled and diced
  • 1 teaspoon of diced Onions
  • ½ teaspoon of minced Garlic
  • 1 whole Basil leaves, julienned
  • 3 oz. Olive Oil
  • 8 oz. Balsamic Vinegar
  • 4 oz. Red Wine
  • 12 whole Pimento Seeds
  • 1 teaspoon of Butcher Cracked Pepper
  • Salt & Pepper, to taste

Method:

Turn on Broiler Grill, add olive oil to Lamb with Butcher cracked black pepper. Allow to marinate for one hour and grilled to desired temperature. Poach tomatoes in water and remove skin and dice into small pieces. In a bowl, add tomatoes dice onions, garlic, basil, olive oil and salt and pepper to taste. In a sauce pan, add red wine, Balsamic vinegar and pimento seeds. Reduce for twenty minutes still reduced to a syrup consistence. Plate and serve with Lamb and reduced red wine sauce.

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