Bone-in Aussie lamb gets the steakhouse treatment at J. Gilbert's.
LAMB T-BONE CHOPS, brined in red wine, honey, garlic, rosemary and pepper corns, 3 each
SALT & PEPPER BLEND, 1/2 tsp
OLIVE OIL, 2 tsp
AU GRATIN POTATOES, cut 5"x5"x1/2", made from 1" high (raw) precooked au gratin potatoes
APPLE BUTTER & ROSEMARY PAN JUS
SPICY KALE CHIPS, seasoned with espelette
OLIVE OIL 1 Tbsp.
SLICED GARLIC CLOVES 1 Tbsp.
KALE, ARUGULA, SPINACH, rough chopped 1 cup
OLIVE OIL LEMON MIX 1 Tbsp.
GRATED PARMESAN CHEESE 1/2 tsp.
Evenly coat all sides of meat with S&P blend, and olive oil. Place lamb on grill and cook to temperature requested by the guest.
While the chops are cooking, place a portion of the au gratin potatoes on a sizzle pan and place in a 350 oven until hot and cheese is bubbly, approximately 3 - 4 minutes.
Use a large metal spatula to transfer the potatoes to the center of the plate approximately 9" surface area.
In saute pan heat oil over high heat. Add garlic and toast for 20 seconds. Add garlicky greens and toss until they just begin to wilt, approximately 30 seconds. Remove from heat and add oil lemon mix and toss.
Place drained garlicky greens in the center of the potatoes and sprinkle with grated parmesan.
Stand one lamb chop up on its bone side in the center of the greens and place remaining two chops flat, bone to bone on either side of the standing chop, with points facing east and west.
Nape pan jus over chops, potatoes and around plate.
Randomly garnish the perimeter of the potatoes with chips.