Wood Grilled Lamb Curry

By Chef Andrew Wilson of Carneors Bistro and Wine Bar

Pair with José S. Ferrer Pinot Noir
Serves 4

Wood Grilled Lamb Curry

Ingredients:
2 all natural CA lamb racks, cleaned by your butcher and cut into 8 double chops
2 shallots, roughly chopped
10 garlic cloves
1/2 Tbsp coriander seeds
1/2 Tbsp fennel seeds
1 Tbsp madras curry powder
1/2 bunch cilantro
1/2 bunch mint
Approximately 1/2 cup olive oil
Kosher salt
Fresh ground black pepper

Directions:
Combine the shallots, garlic, coriander seeds, fennel seeds, curry in a blender with just enough olive oil to form a paste. Add the cilantro and mint; blend until a smooth paste.

Rub the chops in the marinade and allow to sit for at least 2 hours, preferably overnight.

One hour before grilling, allow the lamb to temper to room temperature.

Season well with salt and pepper; grill to your desired temperature on a wood grill.

Fennel Pistachio Salad

Ingredients:
1 large bulb of fennel, shaved paper thin
1/2 red onion, shaved paper thin
1/2 cup golden raisins, plumped in white wine
1/2 cup pistachios, lightly toasted
1/2 cup mint leaves, torn
2 cups arugula
Olive oil, to taste
Fresh lemon juice, to taste
Kosher salt, to taste
Fresh ground black pepper, to taste

Directions:
Toss the fennel, red onion, raisins, pistachios, mint, and arugula together. Dress with olive oil, lemon juice, salt, and pepper to taste.

Foie Gras Yogurt

Ingredients:
2 Tbsp butter
4 Tbsp foie gras
1/2 cup plain greek yogurt
Kosher salt, to taste

Directions:
In a food processor, combine the butter and foie gras until smooth. Chill until ready to make the sauce.

Make the sauce at the last minute by gently warming the yogurt in a small pot over low heat. Using a hand-held immersion blender, emulsify the foie gras butter into the yogurt. Season to taste with salt.

To Assemble the Dish

Place a pile of Fennel Pistachio Salad in the center of four large dinner plates. Arrange 2 double chops on top of each salad. Drizzle each plate with sauce.