From: Chef Timothy Wooldridge, Sabroso Restaurant and Bar, Arroyo Seco, NM. Yield: 12 servings.
3 racks American Lamb, 8 bones each, frenched
as needed, ground cumin
as needed, salt and pepper
Chipotle Plum Sauce:
1 cup tart plum jam
1 cup lamb demi-glace
½ tsp. chipotle chili powder
Riz Rouge:
¼ cup shallots, chopped
1 Tbsp. garlic chopped
½ butter, unsalted
2 cups riz rouge (red rice)
1½ qt. lamb stock
8 fresh thyme sprigs
Pan-Toasted Corn:
2 Tbsp. red onion, finely diced
6 Tbsp. butter, clarified
1 quart corn kernels, fresh or frozen
2 Tbsp. cilantro or parsley, chopped
¼ cup red bell pepper, minced
as needed, salt and pepper
For lamb: Dust the racks with cumin and season with salt and pepper. Prepare grill with wood coals, applewood preferred.
For plum sauce: Combine plum jam, lamb demi-glace and chipotle chili powder; reduce until it coats back of spoon. Makes 1½ cups.
For rice: Sweat the shallots and garlic in half the butter until translucent. Add rice and sauté, stirring for about 4 minutes. Transfer to pressure cooker and add lamb stock. Bring pressure cooker up to full pressure, and cook rice for 40 minutes. Run cold water over cooker until pressure is released. Just before serving rice, saute in remaining butter until hot. Chop thyme and add. Makes 6 cups.
For corn: Sweat onion in butter. Add corn and saute until corn begins to brown. Add cilantro, red pepper and salt and pepper to taste. Makes 4 cups.
Just before serving: Cut lamb into chops and grill over hot coals to medium rare. For each serving, plate ½ cup rice and lean 2 lamb chops against the rice. Add ⅓ cup corn to plate. Spoon 2 Tbsp. plum sauce over lamb. Garnish with fresh thyme, if desired.
