Grilled Lamb Chops with Potato Puree
Chambord-Cranberry Compote

• Colorado Rack of Lamb
• Idaho Potatoes – 10
• Dry Cranberries – 1 ½ cup
• Water H2o – 1 cup
• Sugar – 2 cups
• Plum Wine – 2 cups
• Chambord Liquor – 3 cups
• Asparagus – 1 bunch
• Baby Carrots – 12 Carrots
• Rosemary – ( garnish )
• Thyme – ( garnish )

Making the Chambord-Cranberry Compote , First step is grab a medium pot put the 2 cups of Plum Wine and the 3 cups of Chambord (or any other Raspberry liquor) you want to let the Plum Wine and the Chambord reduce gradually at a med to low heat. Add the Dry Cranberries into the pot; allow the sauce to reduce with the cranberries.
In another pot, you will need to put in the Sugar and Water. Place the heat at a med heat, (do not place on a high heat) until water dissolves and makes a blond caramel.
When the light blonde caramel is ready, slowly combine it with the Chambord reduction.

Making the Potato puree, In a Large pot place Idaho potatoes. When the potatoes are soft take them out of water and let drain, until all water is drain. In another pot reduce milk or heavy cream, butter, salt and pepper to taste. Add the cream mixture into the potatoes, mix well.

Blanch Baby Carrots and Asparagus with al dente, season with salt, pepper and toss lightly in butter.

Making the Grilled lamb Chops, Maraine the Lambs chops in olive oil, garlic, thyme and rosemary. Place lamb chops onto a med hot grill. Cook until temperature desire.

Chef
Donnie Anderson