LOLLIPOP LAMB CHOPS

Rack of lamb, frenched

Marinade:(toss together and marinate lamb chops overnight)
extra virgin olive oil
lemon juice
garlic
salt & pepper
dried basil
dried oregano

12 oz. proscuitto ham, thinly sliced
11oz. tube of goat cheese

Lay out a ham slice. Squeeze or pipe goat cheese around its edge. Place the lamb chop in the middle of the ham slice and roll/fold the ham slice over the lamb. (Goat cheese will help adhere the ham slice to the lamb chop.)

Verblanc Sauce
fresh mint, chopped and set aside
1/3 lb. butter
8 oz heavy cream
4 oz champagne vinegar
4 oz dry Chardonnay wine
2 shallots finely chopped
bay leaf
peppercorns
sprig of fresh thyme

Place all sauce ingredients except mint and butter in a small pot and reduce down until almost dry. Add 8 oz heavy cream, bring to boil, then simmer and reduce by half (about 45 minutes). Strain it, whisk in the chopped mint. Add butter, mount* it in on low heat to enrich the sauce. Keep sauce at 165 degrees. Add a very small amount of sugar to take the acidity out of the sauce.

*Mount in the butter without separating it, just melting enough to mix into the sauce.

Prepared for Your Day by Chef Bill Nickas
Sullivan's Metropolitan Grill
208 South Main Street
Anderson, SC 29624
864-226-8945