Paraduxx Recipes

Grilled Lamb Chops with Spring Vegetables & Wild Mushroom Ragout

Serves 4 - 6

Paraduxx's intensely complex aromatics and bold flavors make it a natural complement to a wide variety of cuisines. We are pleased to share this enticing recipe from Chef Stephen Barber whose Napa Valley restaurant, BarBersQ, features Memphis-style barbecue using local, organic and naturally raised products.

2 trimmed racks of lamb
4 T extra virgin olive oil
5 cloves of garlic (crushed)
4 T good quality red wine
2 T good quality red wine vinegar
3 T fresh rosemary & thyme leaves
1 T crushed black peppercorns
Salt and pepper

Wild Mushroom Ragout

1 pound fresh wild mushrooms, such as Chanterelle, Morel, Hedgehog, Oyster
3 T unsalted butter
1 tsp chopped shallots
1/2 C red wine
1/2 C dark chicken stock or low-salt chicken broth
6 T heavy cream
2 tsp chopped fresh herbs such as rosemary, thyme, parsley or sage
2 tsp lemon juice

4 C mixed spring vegetables such as baby carrots, spring onions and fava beans

Marinade: Using a heavy knife, cut between the bones of the racks, separating the lamb into individual chops. Lay the chops flat in a shallow, non-reactive dish. In a medium bowl, combine the olive oil, crushed garlic, red wine, red wine vinegar; whisk until thoroughly mixed. Add the rosemary and thyme and black peppercorns; spoon the marinade evenly over the chops. Marinate overnight, turning once..

Wild Mushroom Ragout: Cut or tear the mushrooms into uniform pieces. Heat a large sauté pan over high heat. Add two tablespoons butter and the mushrooms. Allow mushrooms to brown slightly, about five minutes. Add the chopped shallots; continue to cook until shallots start to brown. Add the red wine and reduce by half. Add chicken stock and reduce until most of the liquid has evaporated. Add the cream and herbs and cook for two minutes, or until cream is reduced by half. Remove from heat, add the lemon juice and swirl in remaining tablespoon of butter. Add salt and pepper to taste.

Vegetables: Sauté or steam a selection of your favorite spring vegetables.

Cooking/Assembly: Pre-heat the grill. The lamb chops will only take five to eight minutes to cook, so it's best to have your mushrooms and vegetables finished first. Remove the chops from the marinade, scraping off the solids. Season both sides with salt and pepper. Grill on medium-high to desired level of doneness (about three minutes per side for medium rare). Allow to rest five minutes before serving.

For service, mound the mushroom ragout in the middle of the plate and fan the chops around. Spoon the vegetables all around the plate. Garnish with a sprig of fresh rosemary.