Wood Fired, Herbed Lamb Chop
Served at New York Farm Day
Russell Caucus Room, United States Senate
Hosted by Senator Hillary Rodham Clinton

September 19, 2006

Suggested Wines
Barrel Reserve Chardonnay, 2004
Barrel Reserve Meritage, 2001

(Makes four servings)
Lamb

• Loin of Lamb approximately 3 Lbs
• 5 Lbs Lump Charcoal
• 1 Cup dry red wine
• 3 sprigs fresh Thyme
• 2 cloves fresh Garlic
• 1 Small bunch fresh parsley
• 3 Tbs olive oil

Chutney

• ¼ Cup Olive Oil
• 4 Medium onions, thinly sliced
• 1/3 Cup balsamic vinegar
• 1/3 Cup cider vinegar
• 4 Fresh peaches, peeled, medium dice.
• 1 Cup cranberries
• 2 Tbs brown sugar
• 1 tsp cinnamon
• 1 oz Brandy

Lamb Preparation
Prepare rack of lamb in the frenched style (meat scraped from ends of the bone). Prepare marinate by combining the wine, thyme, garlic, and parsley in shallow baking dish. Add the lamb and refrigerate over night.

Heat oil in heavy skillet over high heat. Sear meat side of rack until browned, remove and cool. Soak wood chips for at least one hour in water. Place one pound of charcoal in firebox of smoker and light. When coals are fully fired place lamb on cool side of grill. Add small amount of wood chips and charcoal as needed for 3 hours.

Chutney Preparation
Boil cranberries in water until split, drain water, and set aside. Heat oil in heavy skillet over medium high heat. Add onions and sauté until golden, about twenty minutes. Add balsamic vinegar, cider vinegar, peaches, cranberries, brown sugar, and cinnamon. Reduce the heat then sauté until peaches are tender. Cool for six hours.

Assembly
Bake lamb rack until internal temperature reaches 125 degrees for medium-rare. Set aside and let rest for fifteen minutes. Warm chutney. After lamb has rested cut into individual chops and arrange on to platter. Place small teaspoon of chutney onto each chop and serve.

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Chicken Salad with Blue Cheese and
Peaches on a Croissant
by Chef Jack Carrington

Makes six servings

Ingredients:

• One chicken 3 to 4 lbs
• 4 Peaches (Rick Wyckoff, Ovid)
• 3 oz Cayuga Blue cheese (Lively Run Dairy, Interlaken)
• 6 Croissants (Blanche’s Scratch Bakery, Interlaken)
• Salt & pepper to taste
• ¼ cup carrots
• ¼ cup celery
• 1 ½ cup chilled mayonnaise
• 2 Tbs fresh parsley (Sheldrake Point garden)
• Lettuce
• Tomato

Preparation:

• Roast chicken and cool. Pull chicken meat off of bones and dice.
• Refrigerate
• Chop celery
• Julienne carrots
• Dice peaches
• Slice tomato
• Separate and clean lettuce leaves
• Cut Cayuga Blue cheese into thin slices
• Mix peaches, salt and pepper into mayonnaise and adjust to taste
• To peach mixture add chicken, carrots, celery and parsley and mix well
• Refrigerate chicken salad if not using immediately
• Spread chicken salad onto croissants.
• Top with a thin layer of Cayuga Blue cheese.
• Top cheese with lettuce and tomato.
• Cut croissant in half and serve.

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