Easter brings New Life to the Old and Traditional Spring Lamb Roast
Chef Adrianne gives Spring Lamb a Maximum Flavor Make Over for Easter!
Grilled New Zealand Lamb Chops + Melted Gorgonzola + Fried Blueberries
4 New Zealand Lamb Chops, frenched
1 teaspoon Montreal Steak Seasoning
1 teaspoon Brown Sugar
¼ cup Gorgonzola cheese, crumbled
¼ cup Blueberries
1 teaspoon chives, minced
Preheat the grill to high. Brush the grill with canola oil to prevent sticking. Combine Montreal steak seasoning and brown sugar in a small mixing bowl. On a clean work surface, lay out the lamb chops and season generously with mixture. Place on the grill and cook for 2-3 minutes on each side. Meanwhile, preheat an electric fryer to 375 degrees F. (or a small pot with canola oil to medium high heat) Flash fry the blueberries until the skin starts to break. Set aside. In a small pan, melt gorgonzola over medium heat. To serve, place lamb chops on the center of plate, spoon melted gorgonzola on each chop, add fried blueberries, and garnish with minced chives.
ABOUT CHEF ADRIANNE CALVO:
Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. For more information, visit www.chefadriannes.com or follow her on Instagram: @chefadrianne and Facebook by clicking here.