Applewood-Grilled New Mexico Rack of Lamb with Chipotle Plum Sauce, Riz Rouge and Pan-Toasted Corn

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

Timothy Woolridge

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.