• 1 cup organic wild rice
  • 1 rack of lamb, sliced into individual chops
  • 2 cups of red wine
  • 1 Shallot, finely diced
  • 2 Tbsp of butter
  • Freshly cracked black pepper
  • Coarse Salt
  • 3/4 Yukon gold potatoes
  • Fresh chives, finely diced


Slice a rack of lamb into chops. Generously season with fresh ground black pepper and coarse salt on both sides. Lay on parchment paper, cover with foil, and refrigerate. In a small saucepan, cook the red wine and shallot on low heat for about 1 hour, reducing it by half. Add in the butter to thicken towards the end after the sauce has reduced. Turn the oven to 400 and preheat.

During this time make a generous serving of well-seasoned mashed potatoes. When the sauce is ready, heat an oven-proof large frying skillet over high heat. I use a cast iron skillet. Place 1 tbs. of olive oil in the pan after it’s heated and quickly fry each side of the chop for about 1 1/2 minutes. Cover and place in the oven for 12 minutes to finish.

To plate, place 2 to 3 tablespoons of red wine sauce in the middle of the plate. Mound a nice serving of the mashed potatoes over the sauce then place 3/4 chops on top of the potatoes making a crown interlocking the bones. Drizzle a few more drops of wine sauce on the chops. Decorate the plate with fresh chives diced finely over the entire plate.