Make this year’s Preakness menu memorable by including this dish from Maryland Jockey Club Executive Chef Dwayne Rouse!
Grilled Double-Cut Lamb Chops with
Wild Mushroom Ragu, Smashed Yukon Potatoes, and Herb Grilled Asparagus
8 double-cut Frenched lamb chops
1/2 c. fresh thyme, chopped
1/2 c. fresh rosemary, chopped
2 T. fresh garlic, chopped
1 T. dry Italian herbs
1 container roasted veal stock reduction*
2 c. cremini mushrooms, quartered
2 c. shitake mushrooms, quartered
3 lbs. boiled Yukon Gold potatoes, skin on
1/2 qt. heavy cream, heated to hot
2 T. unsalted butter
1 lb. asparagus spears, bottoms removed
3/4 c. blended salad oil
Salt and pepper, to taste
*Available at gourmet food stores.
Heat grill to 300 degrees. In a bowl, place the lamb, thyme, rosemary, 1 T. of garlic, 1 tsp. salt, 1 tsp. pepper, and 1/4 cup oil. Cover tightly and let marinate for one hour. In another bowl, place hot boiled potatoes, butter, 1 T. garlic, and hot heavy cream. Smash the mixture with a large spoon, but leave some lumps. Season with salt and pepper and keep warm.
In a large sauté pan, place 1/4 c. oil and the mushrooms and cook until wilted. Add the veal reduction and simmer for two minutes. Remove from heat and check the seasoning; add salt and pepper, if needed.
Place asparagus in a bowl and season with the Italian herbs, 1/4 c. oil, and 1 tsp. each salt and pepper. Mix.
Drain the marinade off the lamb. Discard marinade. Place lamb on the grill and cook to an internal temperature of 145 degrees, turning frequently. When almost done, place asparagus on the grill for 5 minutes, moving frequently.
Place a spoon of potatoes on a plate, then the lamb and sauce. Place a few pieces of asparagus in between the lamb bones.