Grilled Baby Lamb Chops

Specialities:

Chef Paul Mattison's
Grilled Baby Lamb Chops with Couscous, Ratatouille and a Mint Drizzle
for two people

Grilled Baby Lamb Chops Ingredients and Procedure
Ingredients 4 double chops; two cloves of garlic, minced; three tablespoons of chopped mint; three tablespoons of olive oil; one small shallots, chopped (marinade for lamb) ;
Procedure combine all ingredients in a mixing bowl, and rub the lamb chops and coat well with marinade, and leave in refrigerator for at least two hours

Couscous Ingredients and Procedure
Ingredients One quart of boiling water; one cup of Pearl couscous; two tablespoons of salt; two teaspoons of olive oil
Procedure add salt to boiling water, add couscous and cook for seven minutes, remove and drain and add the olive oil and coat well and set aside

Ratatouille Ingredients and Procedure
Ingredients 1 cup of eggplant, diced medium; one cup of zucchini, diced medium; one cup of yellow squash, dice medium; 1/2 cup of red onions, diced ; one cup of diced tomatoes, fresh; two cloves of garlic, sliced; two tablespoons of fresh basil, chopped; one teaspoon of butter; salt and pepper; three tablespoons of olive oil
Procedure In a medium sized pan, add olive oil and garlic, and brown slightly; add vegetables except tomatoes, and cook for there minutes, stirring constantly; add tomatoes and cook for another two minutes; add basil, butter and salt and pepper.

Mint Drizzle Ingredients and Procedure
Ingredients 1 small shallot, sliced; two oz of Sherry wine vinegar; 1/4 cup of fresh mint leaves; 1/2 cup of olive oil; 1/2 teaspoon of honey; salt and pepper
Procedure Add all ingredients except olive oil in a blender, pulse on medium for 30 seconds, to make it chunky ; slowly add olive oil to create an emulsion
Plating While the Ratatouille is in last stage, add the couscous to ratatouille and mix all together, and put in the center of the plate. Lay the two chops on the plate, one on each side and garnish with mint drizzle over the chops.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison's"
®Chef Paul Mattison, 2007