DB’S LAMB CHOPSWITH SAUTÉED PEARL ONIONS & VEGGIES

Directions

1. Score the lamb rack fat, season with salt & pepper and put them, fat side down, onto hot grill.
2. Lower the heat to medium and cook the meat for about 3 minutes, or until golden brown.
3. Transfer to lower heat side & roast for 8 mins. Turn the lamb & continue to roast for an additional 6 mins, or until an instant-read thermometer inserted into the center of the meat reads 140º.
4. Melt butter in a large sauté pan over medium heat. Add shallots & sauté them for about 3 minutes, or until they have sweat in their liquid but have not taken on any color.
5. Add pearl onions, carrots, eggplant, zucchini, yellow squash & bell pepper. Add stock, bring to boil. Lower heat & cook for about 4 mins, or until the vegetables are just cooked. Remove from heat. Season with salt & pepper.
6. Carve lamb into chops & place on a serving platter. Place the vegetables in a separate bowl & serve, family style.