Chef John Moeller's Grilled Lamb Chops

Print Friendly
Chef John Moeller's Grilled Lamb Chops

Serving Size
6

PREP TIME

24 hours

COOK TIME

4 minutes

For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.

I was thrilled to receive this lamb chop recipe from Chef John Moeller -- former chef to THREE White House presidents (Clinton and both Bush's). This was the precise meal served at Television Correspondents Luncheon, January 20, 2004 with President George W. Bush! Grilled Lamb Chops, Jalapeno Mint Sauce, Artichokes, Braised Endive, Baby Carrots, and Potato-Chive Puree. It's best to marinate the lamb the day before to enhance the flavor of the meat. Bon Appétit!

Ingredients

  • 4 sprigs fresh thyme
  • ½ cup small dice carrots
  • ½ cup small dice celery
  • 1 tablespoon black peppercorns
  • 4 bay leaves
  • 3 (8-bone) racks lamb, Frenched
  • 2 tablespoons olive oil
  • Salt and fresh milled black pepper

Jalapeño Mint Sauce:
  • 3 jalapeno peppers
  • 1 (10-ounce) jar mint jelly

Artichokes:
  • 6 cups water
  • 1 tablespoon salt
  • Juice ½ lemon
  • 6 baby artichokes
  • 2 teaspoons unsalted butter
  • Salt and fresh milled black pepper

Braised Endive:
  • 4 cups chicken broth
  • 1 sprig thyme
  • 2 bay leaves
  • 1 teaspoon black peppercorns
  • 3 endive heads
  • 1 tablespoon unsalted butter
  • Salt and fresh milled black pepper

Baby Carrots:
  • carrots with tops
  • 6 cups water
  • 1 tablespoon salt
  • 2 teaspoons butter
  • Salt and fresh milled black pepper

Potato-Chive Purée:
  • 4 medium Yukon Gold potatoes, peeled and large dice
  • 1 teaspoon salt
  • ¼ cup heavy cream
  • 3 tablespoons unsalted butter
  • ¼ cup chopped fresh chives
  • Salt and ground white pepper

Recipe Info

  1. In a medium shallow dish, combine thyme, carrots, celery, peppercorns, and bay leaves. Cut lamb into 8 equally sized chops. Toss chops with herb mixture. Drizzle with olive oil, and mix well. Cover and refrigerate overnight. 

  2. Remove chops from refrigerator, and scrape off marinade. Heat grill to medium-high heat. Season chops with salt and pepper. Grill chops for 1 to 2 minutes per side. Remove from heat, and let rest for 10 minutes before serving.

Jalapeño Mint Sauce:

  1. Grill peppers over open flame, until skin is charred on all sides. Place in small bowl, cover with plastic wrap, and let stand for 10 minutes. Place jelly in small saucepan, and melt over low heat. Scrape skin from peppers, cut pepper in half lengthwise, and remove seeds and stem. Small dice peppers, and stir into melted jelly. Pour jelly mixture into small serving bowl, and refrigerate until set.

Artichokes:

  1. In medium pot, combine water, salt, and lemon juice. Cut top ½ inch from each artichoke. Using a paring knife, trim the tough outer leaves from each artichoke. Place trimmed artichoke in lemon water.

  2. Bring pot to boil, decrease heat, and simmer for 10 to 15 minutes, until tender. Drain and let cool. Cut artichokes in half lengthwise, and set aside.

  3. Melt butter in medium sauté pan over medium-high heat. Place artichokes cut-side down in pan, and sauté 3 to 4 minutes, until lightly browned. Season with salt and pepper.

Braised Endive:

  1. Preheat oven to 350°F.

  2. Bring chicken broth to boil in medium oven-safe saucepan. Add thyme, bay leaves, peppercorns, and a pinch of salt. Return to simmer, and add endive. Cover and place in oven for 15 minutes, or until tender. Remove from oven, uncover, and let cool. Remove endive from broth, gently squeeze out excess liquid, and set aside.

  3. Melt butter in medium sauté pan over medium-high heat. Just as butter is about to brown, add endive, and brown on all sides. Season with salt and pepper. Split each endive head in half for serving.

Baby Carrots:

  1. Trim all but ½ inch of greens from carrots. Peel carrots, and trim to 2 ½-inch lengths. Using a peeler, round off bottom cut of each carrot. Set aside.

  2. In medium pot, bring water and salt to boil. Place carrots in water, and boil for 4 to 5 minutes, or until tender. Remove with slotted spoon, and place in bowl of ice water. Once cold, drain vegetables, and cut carrots in half lengthwise.

  3. In medium sauté pan, melt butter, gently toss in carrots, season with salt and pepper, and sauté until heated through.

Potato-Chive Purée:

  1. Place potatoes in medium pot, cover with water, and add salt. Bring to boil, reduce to simmer, and cook 10 to 15 minutes, until just tender. Drain potatoes, and set aside. In small saucepot, heat cream over medium heat, until hot.

  2. Using a food mill, purée potatoes into a medium pot. Add butter, and season with salt and pepper. Add cream, and stir thoroughly. Check consistency, and add a bit more cream, if potatoes are too stiff. Fold chives in, just before serving.

To Plate:

  1. Spoon potato purée onto warm dinner plate at the 1 o’clock position. Arrange vegetables next to the purée. Place lamb chops against purée, crossing the bones.

Print Friendly Save paper with the printer friendly version