Garnish Finishing Salt

Zucchini & Goat Cheese Tartlettes

Kate Jennemann

This recipe is adapted from an Ina Garten recipe from Barefoot Contessa, Make It Ahead. The recipe makes one large tart, or as I’ve opted for, six small tartlettes. I used a Williams Sonoma Goldtouch tartlette pan but you could make more free form tartlettes using a baking sheet lined with parchment paper.


  • 1¼ cups all-purpose flour

  • Kosher salt and freshly ground black pepper

  • 10 tablespoons (1¼ sticks) cold unsalted butter, ½-inch-diced

  • ½ teaspoon white wine vinegar

  • 5 tablespoons ice water

  • 1½ pounds zucchini, unpeeled and sliced ⅛ inch thick on a mandolin

  • 2 tablespoons good olive oil, divided

  • 8 ounces plain creamy goat cheese, such as Montrachet, at room temperature

  • 1 teaspoon minced fresh thyme leaves

  • ¼ teaspoon grated lemon zest



  1. Make the crust. Place the flour, ¾ teaspoon of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12 to 14 times, until the butter is the size of peas. With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes. (You can skip this step by buying store bought crust. Herb Whole Wheat Pizza Dough from Trader Joe’s works great.)

  2. Meanwhile, place the sliced zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes. Allow the zucchini to dry out. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil.

  3. Make the Goat Cheese spread. With a fork, mash together the goat cheese, thyme, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper and set aside.

  4. Preheat the oven to 400 degrees. Separate the dough into six equal parts, roll out with flour, and place into the tartlette pan. Spread the goat cheese mixture into each tartlette. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the -pastry (the zucchini will shrink when it bakes). Continue over-lapping circles of zucchini until each tartlette is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown.

Simple Crockpot Chicken & Rice Soup

Kate Jennemann


  • 1 pound Chicken Thighs

  • 1 Yellow Onion, diced

  • 2 Carrots, dice

  • 3 Celery Stalks, diced

  • 2 cloves Garlic, minced

  • 1 tablespoon Braggs Seasoning

  • 2 32oz cartons of Chicken Broth

  • 1 1/2 cups Basmati Rice, rinsed


  1. Turn on a crockpot and set on high. Fill with the chicken broth.

  2. In a separate pan, sautée onions in olive oil until translucent.

  3. Add in the carrot and celery. Sautée together until soft.

  4. Transfer the sautéed vegetables to the crock pot.

  5. Add in the chicken, seasoning, and rice.

  6. Stir together and cover. Let the mixture cook for 3 hours.

  7. Remove the chicken and shred the meat with two forks.

  8. Replace the shredded chicken in the crock pot and continue cooking for one more hour.

  9. Taste and adjust the seasoning with Garnish Salt.

  10. Serve in soup bowls and Garnish with a squeeze of lemon juice and a dollop of sour cream.

Fireball Pumpkin Pie

Kate Jennemann

It’s time to spice up Thanksgiving with this boozy version of your holiday favorite. Fireball aka Cinnamon Whiskey is the perfect addition to this classic recipe. Pumpkin Pie will never be the same again. Try this version if you’re feeling spicy!


  • Short Pastry Crust:

    • 200 grams Flour

    • 100 grams cold, cubed Butter

    • 5 grams Salt

    • 1 Egg

    • 2 tablespoons Cold Water

  • 1 15 oz can of Pumpkin Puree

  • 1 1/4 cup Heavy Cream

  • 1/4 cup Fireball Whiskey or Tennessee Fire Cinnamon Whisky

  • 3/4 cup Brown Sugar

  • 3 eggs

  • 1 tablespoon Flour

  • 3 teaspoons Pumpkin Spice

    • Recipe for Homemade Pumpkin Spice: 4 teaspoons Cinnamon, 2 teaspoons Ground Ginger, 1 teaspoon Ground Cloves, 1/2 teaspoon Ground Nutmeg. Mix together and store in a spice jar.

  • 1/4 teaspoon Salt

  • 1 teaspoon Vanilla Extract



  1. Make the Short Crust pastry.

  2. In a bowl, combine the flour and salt. Add in the butter. It must be cold and cut into cubes. Combine until the mixture feels like thick sand. Add in a beaten egg and the cold water. The mixture should come together like a ball of dough. Adjust with an additional tablespoon of water if necessary. Flatten out the dough and make into a thick disk, wrap with plastic wrap and refrigerate for at least one hour.

  3. Preheat the oven to 375 degrees.

  4. Roll out the dough on a floured countertop and make a thin, equal, disk. Lay the dough over the floured quiche dish and form.

  5. Use a blind baking tool or use parchment paper and pie weights to fill in the empty space of the pie pan.

  6. Blind bake for 25 minutes or until the pastry begins to bake.

  7. In the meantime, make the pie filling.

  8. In a bowl, combine the whisk together pumpkin, cream, Fireball, brown sugar, eggs, flour, pumpkin pie spice, salt, and vanilla until smooth. 

  9. Fill the pie crust with the pumpkin mixture, bake at 350 degrees for 50-60 minutes until the center is set yet jiggly.

  10. Allow to completely cool. Serve, garnish each piece with whipped cream topped with a dash of pumpkin pie spice.


Pumpkin Spice Bread

Kate Jennemann


  • 2 cups of unsifted flour

  • 1/2 teaspoon of Salt

  • 1/2 teaspoon of Baking Powder

  • 1 teaspoon of Baking Soda

  • 3 teaspoons of Pumpkin Spice

  • 2 cups Sugar

  • 3/4 cup of Softened Butter

  • 2 Eggs

  • 1 15oz can of Pumpkin Puree

    • Makes one 5” x 9” loaf



  1. Preheat an oven to 350 degrees.

  2. Mix together the Flour, Pumpkin Spice, Baking Soda, Baking Powder, Salt. Set aside.

  3. With a hand mixer, blend the softened Butter with the Sugar. Blend until smooth.

  4. Add in the eggs, blend well, then add in the Pumpkin Puree. Blend until smooth.

  5. Mix the dry ingredients into the wet ingredients. Mix until smooth.

  6. Pour into an oiled bread pan. (I used a Goldtouch pan so no need to oil)

  7. Top with Pumpkin Spice Granola.

  8. Bake at 350 degrees for 65-75 minutes. Test the bread by inserting a toothpick into the middle of the bread. You’ll know it’s done when there are no remnants on the toothpick.


Pumpkin Spice Granola

Kate Jennemann


  • 1/2 cup of EVOO

  • 1/2 cup of Maple Syrup

  • 1/2 teaspoon Vanilla Extract

  • 1 Teaspoon of Pumpkin Spice

    • Recipe for Homemade Pumpkin Spice: 4 teaspoons Cinnamon, 2 teaspoons Ground Ginger, 1 teaspoon Ground Cloves, 1/2 teaspoon Ground Nutmeg. Mix together and store in a spice jar.

  • 1/2 Teaspoon of Cinnamon

  • 1 Teaspoon Salt

  • 3 cups Rolled Oats

  • 1 cup Pecans

  • 1/2 cup Shredded Coconut



  1. Preheat the oven to 325 degrees.

  2. Stir together the Oats, Pecans and shredded Coconut.

  3. In a mixing bowl, whisk together the EVOO, Maple Syrup, Vanilla Extract, Pumpkin Pie Spice, Cinnamon, and Salt until combined.

  4. Pour the wet ingredients over the dry ingredients and mix together until fully incorporated.

  5. Spread the mixture onto a baking sheet covered with parchment paper, make an even layer.

  6. Bake for 20 minutes, then remove from the oven and stir. Return to the oven for an additional 15-20 minutes.

  7. Allow the Granola to cool, store in an airtight container.

  8. Serve over yogurt with berries, drizzle with honey and enjoy.

Maple Pecan Hasselback Butternut Squash

Kate Jennemann

This recipe screams Thanksgiving! This is the perfect addition to any beautiful Thanksgiving feast, especially for our vegetarian and vegan friends who may be joining us. This recipe showcases the Butternut Squash in the best ways possible. The maple syrup brings out the sweetness and the savory thyme and salt mixed with the pecans showcases the brown butter nutty flavor profile. This is guaranteed to be a crowd pleaser for all of your guests.



  • 2 Butternut Squash

  • 2 tablespoons Butter

  • 1/4 cup of Real Maple Syrup

  • Fresh Thyme sprigs

  • 1 tablespoon Garnish Salt

  • 1 teaspoon Cinnamon

  • 2 tablespoons Pecans

  • Spray Olive Oil



  • Preheat the oven to 425 degrees

  • Peel the skin off of both squashes. Cut down the middle to reveal 2 equal halves, empty out the guts and set aside.

  • Spray the squash with Olive Oil, sprinkle with salt and place on a parchment paper covered baking sheet.

  • Bake for 20 minutes, remove from the oven, then cool for 5 minutes.

  • Cut the Squash Hasselback style, cut deep but not all the way through.

  • Heat butter until melted, mix in the maple syrup, set aside and add in the fresh thyme leaves.

  • Place back into the baking dish, and cover with the syrup, thyme, and butter mixture. Sprinkle with cinnamon.

  • Add in a 1/4 cup of water into the baking sheet and return to the over. Bake for 20 minutes.

  • Take out and baste the squash, return to the oven for an additional 20 minutes or until cooked through and tender.

  • Take out of the oven, place on a serving plate and finish with Garnish Salt.


The Perfect Quiche

Kate Jennemann

This quiche recipe has been such an evolving recipe for me. From my first few months in culinary school to now, I have been tweaking and testing this recipe and I’ve finally found the perfect balance that works for me, every time. I made this particular recipe with simple vegetarian ingredients but I also love a bacon and spinach quiche or a corn and leek variety. The trick is getting the egg to cream ratio nailed down and then you can add whatever filling you like.



Short Pastry Crust:

  • 200 grams Flour

  • 100 grams cold, cubed Butter

  • 5 grams Salt

  • 1 Egg

  • 2 tablespoons Cold Water


  • 6 eggs

  • 3 egg yolks

  • 1/2 teaspoon of salt

  • 1 pinch Nutmeg

  • 1 pinch Black Pepper

  • 1 1/2 cups of Half & Half

  • 1 1/2 cups of Shredded Gruyere Cheese

  • 2 Zucchinis, diced and sautéed



  1. Make the Short Crust Pastry.

  2. In a bowl, combine the flour and salt. Add in the butter. It must be cold and cut into cubes. Combine until the mixture feels like thick sand. Add in a beaten egg and the cold water. The mixture should come together like a ball of dough. Adjust with an additional tablespoon of water if necessary. Flatten out the dough and make into a thick disk, wrap with plastic wrap and refrigerate for at least one hour.

  3. Prepare the quiche pan. Spray with oil, coat with flour, tap out excess flour and set aside.

  4. Make the filling.

  5. Combine 6 eggs, 3 yolks, 1/2 teaspoon of salt, 1 pinch of nutmeg, 1 pinch of black pepper, plus the 1 1/2 cups of Half & Half. Strain the mixture and set aside.

  6. Preheat the oven to 375 degrees.

  7. Roll out the dough on a floured countertop and make a thin, equal, disk. Lay the dough over the floured quiche dish and form.

  8. Use a blind baking tool or use parchment paper and pie weights to fill in the empty space of the quiche shell.

  9. Blind bake for 25 minutes or until the pastry begins to bake.

  10. Once out of the oven place the sautéed zucchini and cheese inside of the quiche shell. Fill the remainder with the egg mixture. Top with a sprinkle of gruyere and salt.

  11. Bake at 375 degrees for 1 hour or until the center of the quiche is cooked through, not loose and jiggly. The crust should be a golden brown.

  12. Serve and enjoy with a simple side of greens for breakfast, lunch or brunch.


Turmeric Pumpkin Soup with Pine Nuts and Dill

Kate Jennemann

What’s more Fall-like than hot Pumpkin soup inside of a tiny Pumpkin bowl? (Answer: nothing)

This Turmeric Pumpkin Soup is equally tasty as it is visually pleasing. This seasonal treat will make for the perfect dinner party entree and it will surely wow your guests. Bonus, it’s easy to make!

  1. Start out with a preheated oven of 375 degrees.

  2. Using a serrated knife, cut off the top of the Sugar Pumpkins. Scoop out the guts and discard.

  3. Season the Pumpkins with EVOO and Garnish Salt, place on a parchment paper covered baking sheet pulp side down and roast until the pulp is soft and caramalized.

  4. Meanwhile, Sauté the sliced onions in the dutch oven until soft. Add in the spices and cook for one more minute.

  5. Add in the chicken stock and pumpkin puree and stir to combine. Simmer for 20 minutes.

  6. Use and immersion blender and puree until smooth. Add in the cream and serve.

  7. Serve into the warm Pumpkin Bowls and garnish with left over cream, dill sprigs and pine nuts. Serve with a crusty parmesan crouton on the side.



  • Sugar Pumpkins for the bowls

  • 2 15oz cans of Pumpkin Puree

  • 2 Yellow Onions

  • 3 Garlic cloves minced

  • 2 cups of Chicken Broth

  • 1 1/2 teaspoons Garnish Salt

  • 1/2 teaspoon Turmeric

  • 1/2 teaspoons Nutmeg

  • 1/2 teaspoon Cinnamon

  • 1/2 teaspoon Ground Ginger

  • 1/2 cup of Cream


  • Dill

  • Pine Nuts

  • Micro Greens


Halloween Spooky Sprinkle Bark

Kate Jennemann

File this under Holiday Treat Ideas/Easy DIY/Kid-Friendly Crafts. This fun and easy dessert idea is the perfect addition to any Halloween party or Fall gift for the neighborhood kids. I have cellophane sacks that I am going to put a little Halloween Bark in; perfect for those VIP trick-or-treaters.



  • Make a double boiler. Boil water, place a metal mixing bowl on top of the boiling water.

  • Chop up the dark Chocolate and melt in the mixing bowl, constantly stirring until smooth.

  • In a foil lined baking dish or sheet pan, pour an even layer of the chocolate, smooth and spread out. Reserve 1/4 cup of the melted chocolate for the topping.

  • Place the baking sheet in the refrigerator and let sit for 30 minutes.

  • Repeat the process with the white chocolate.

  • Spread the white chocolate on top of the dark chocolate, making an even layer.

  • Immediately start decorating with sprinkles then refrigerate.

  • Add desired chocolate splashes, refrigerate for a final time, this time, 1 hour.

  • Break up into pieces and place on a serving dish. Store the remaining Spooky Bark in a sealed container in the refrigerator.


Baked Salmon

Kate Jennemann


  • 1 filet Wild Caught Salmon, 2 pounds.

  • 2 tablespoons Olive Oil

  • 1/4 cup Brown Sugar

  • 1/4 cup Soy sauce

  • 4 Garlic cloves, minced

  • Juice of one Lemon

  • 1 teaspoon Garnish Salt

  • 1/2 teaspoon white pepper

  • Chopped Parsley and Sliced Lemons

  • Garnish Salt & White Pepper to taste


  • Preheat a 350 degree oven

  • Line a baking dish with foil. I like to make an aluminum foil sleeping bag, enough foil to line to baking dish as well as to cover and enclose the Salmon. Lay the Salmon in the foil, sprinkle with Garnish Salt and White Pepper and set aside.

  • In a bowl, whisk together the Olive Oil, Brown sugar, lemon juice, Soy Sauce, Garlic, Garnish Salt & White Pepper. Pour over the Salmon and seal the foil.

  • Bake 20-25 minutes or until the Salmon is cooked to your desired level. Remove the top foil and broil for 3-5 minutes until the topping is browned and caramelized.

  • Garnish with sliced Lemons and chopped Parsley.

Golden Beet Salad with Goat's Cheese and Microgreens

Kate Jennemann
  • Preheat an oven to 350 degrees.

  • Scrub beets under warm water.

  • Cut off tops and bottoms of beets.

  • Fill a braising pan half full of water and place beets in the water, which should cover about 3/4 of the beets. Add more water if needed.

  • Bring pot to a boil, cover with a heavy lid, and place into the hot oven.

  • Cook the beets until very tender. Check by piercing with a small pairing knife.

  • Remove the hot beets, rinse and remove the skins with a paper towel under cold water and place in a glass bowl to cool. Cover and Refrigerate.

  • When the beets have completely cooled, cut into sections and plate your salad. Add your desired accouterments, goat’s cheese, micro greens, candied walnuts, drizzled French vinaigrette, arugula, to name a few.

Best Chili Ever

Kate Jennemann


  • 2 pounds Grass Fed Beef

  • 6 strips of Bacon

  • 1 15oz can of Fire Roasted Diced Tomatoes

  • 6oz Tomato Paste

  • 4 Garlic cloves, minced

  • 1 15oz can of Lentils, drained

  • 1 15oz can of Black, Pinto, Kidney beans, drained

  • 1 large Red Onion

  • 1 large Red Bell Pepper

  • 2 cups of Beef Stock

  • 1 Tablespoon Dried Oregano

  • 2 Tablespoons ground Cumin

  • 2 Teaspoons Garnish Salt (Habanero Valencia Orange)

  • 1 Teaspoon Black Pepper

  • 1 Teaspoon Paprika

  • 2 Tablespoons Chili Powder

  • 1 Tablespoon Worcestershire sauce


  • Shredded Cheddar Cheese

  • Sour Cream

  • Chopped Cilantro

  • Lime


  • Cook the Bacon.

    • There’s two ways to do this. Either cook the bacon now in the dutch oven or use pre cooked bacon and add it in later.

  • Brown the Beef!

    • Lay out the beef onto paper towels and let sit for about 30 at room temperature. Heat the dutch oven on medium-high heat, spread the beef onto the hot oiled pan and make an even layer. When the beef is brown and crispy flip over to the raw side and repeat. Cook the rest of the beef until browned. Remove the meat from the pan and set aside, drain off the fat and cooking liquid.

  • Sautée the Onions, Peppers and Garlic.

    • Sautée the onions in the dutch oven until translucent then add in the bell peppers until tender. Add in the garlic.

  • Replace the Beef and all other ingredients. Mix together until fully incorporated. Bring to a boil then reduce to a simmer and cover.

  • Serve and garnish with chopped Cilantro, sour cream, and drizzle with lime juice.

Pink Grapefruit Margaritas

Kate Jennemann



  • 1 lime, cut in wedges

  • Garnish Salt

  • 1 cup ruby red grapefruit juice

  • 1/2 cup freshly squeezed lime juice

  • 1 cup Grand Marnier

  • 1 cup Tequila

  • 2 cups ice



Combine the grapefruit juice, lime juice, orange liqueur, and ice in a blender and puree until smooth or serve on the rocks. Pour into a large pitcher and stir in the tequila. Pour into salted Margarita glasses.


Overnight Vanilla Bean Chia Pudding

Kate Jennemann


  • 1 1/2 cups Almond Milk

  • 1/4 cup + 2 tablespoons Chia Seeds

  • 2 1/2 tablespoons Maple Syrup

  • 1 Vanilla Bean or 1 teaspoon Vanilla extract

  • 1/2 teaspoon Cinnamon


  1. In a mixing bowl mix dry ingredients.

  2. Split vanilla bean lengthwise and scrape out the pulp. Mix into the dry ingredients.

  3. Add in the maple syrup & almond milk, whisk mixture until fully incorporated.

  4. Pour into a mason jar with lid and store in the refrigerator overnight.

  5. Enjoy for breakfast or a snack!

Gameday Guacamole

Kate Jennemann


  • 3 ripe avocados
  • 1/2 red onion
  • 1 jalapeño
  • 3 limes
  • 1/2 bunch cilantro
  • 1 cup pomegranate seeds
  • 2 tablespoons Garnish Habanero Valencia Orange salt
  1. Finely chop red onion, jalapeño, cilantro
  2. Combine in a bowl with the flesh of the avocaodos plus one avocado pit and add the Garnish salt
  3. Squeeze lime juice over the mixture, add the pomegranate seeds and mash to desired consistency

Homemade Compound Butter

Kate Jennemann
Photo by baibaz/iStock / Getty Images

Photo by baibaz/iStock / Getty Images


  • 1 pint heavy whipping cream

  • 2 tablespoons Garnish Rosemary Grapefruit

  • standard cheesecloth or fine chinoise sieve

  1. Whip the cream in a Kitchen Aid mixed fitted with the whisk for about 15 minutes on high.

  2. When the curds separate from the whey stop whipping.

  3. Place the mixture in the cheesecloth and strain off the liquid.

  4. In a mixing bowl incorporate the Garnish salt with the butter.

  5. Using parchment paper to form a butter log, sprinkle the top of the butter with more Garnish salt and store in the refrigerator.

This is the desired consistency. It looks like chunky butter in a thin milky liquid.

This is the desired consistency. It looks like chunky butter in a thin milky liquid.

Iced Dirty Chai

Kate Jennemann
  • 1 cup coffee concentrate
  • 1 cup chai tea concentrate
  • 2 cups ice
  • 1 tablespoon Garnish Habanero Valencia Orange salt
  • Additional ingredients if you want to make it a meal: 1 tablespoon peanut butter & 1/2 cup protein powder.
  1. Blend ice, coffee concentrate, chai tea concentrate and ice in a Vitamix until completely smoothed.(add in peanut butter and protein powder if desired)
  2. Adjust ingredients based on your taste.
  3. Rim your glass with Garnish Habanero Valencia Orange for a salty spicy treat.



Rustic Blackberry Pie

Kate Jennemann

Recipe: Makes 18-inch pie

Pie Crust:

2 ½ cups of flour

1 teaspoon of Garnish Rosemary Grapefruit salt

3 tablespoons of sugar

1 stick of butter, cold and cut up into cubes

½ cup of shortening, cut up in small pieces

6-12 tablespoons of ice cold water

1 egg, slightly beaten

In a food processor, combine flour, salt and sugar. Add butter and shortening to the flour mixture. Pulse to combine all of the ingredients until the mixture looks like coarse sand. Add the cold water, tablespoon-by-tablespoon, pulsing in between tablespoons. Seriously, pulse. You don’t want the heat from the motor interfering with the consistency of the dough. Add water until the dough comes together into a ball. The dough should not be sticky or crumbly. Divide dough in half and shape into 2 disks. Wrap each disk in plastic wrap and keep in the fridge for at least 30 minutes.


3 cups of fresh blackberries

1 cup of sugar

1 lemon, juiced

3 tablespoons of cornstarch

1 teaspoon of vanilla extract

In a medium saucepan over medium heat, combine all ingredients and stir together. Let the berries and ingredients combine then remove from heat. Set aside and let cool.

*Note: Depending on the sweetness of the berries, you may need to adjust the sugar. Berries picked at the peak of season tend to be sweeter than the more tart ones supplied year round.

To assemble:

Preheat oven to 350 degrees

On a lightly floured surface, roll out 1 disk of dough until 9 or so inches in diameter. Gently place the dough into the pie plate and crimp edges. Place in fridge for 30 minutes. After 30 minutes, place the cooled filling into the prepared pie plate. Roll out the other disk of dough and cut into ½- inch to 1- inch strips. Place strips horizontally onto the pie. Start placing strips one-by-one vertically, lifting every other strip to create a lattice pattern. Brush 1 slightly beaten egg gently onto exposed piecrust. Place the pie onto a cookie sheet and place in oven for 25 minutes. Rotate and let bake for another 30 minutes or until the crust is golden brown.

Lamb Chops with Mint Honey Cilantro Marinade

Kate Jennemann



Principal Ingredients

  • 8 rib lamb chops 

  • fresh mint & fresh cilantro to garnish

  • Garnish Salt


  • 2 teaspoons minced garlic

  • 1/4 cup packed fresh mint leaves

  • 1/4 cup packed fresh cilantro leaves

  •  1 tablespoon honey

  •   1/4 cup rice vinegar

  • Large pinch of Garnish Salt

  •  1/2 cup canola oil 



·       1

- In a food processor fitted with a metal blade, combine all of the marinade ingredients and process until blended and smooth. Taste and adjust the seasoning, set aside.

·       2

- Put the lamb chops in a zip-lock bag and pour in 1/2 of the marinade. Close the bag and refrigerate for at least 30 minutes up to 5 hours, turning once or twice.

·       3

- Heat a nonstick pan and give a nice 2-3 minute sear on each side. Salt. Finish in a 350 degree oven. When the lamb reaches a 145 degree internal temperature(medium rare)Rest 5 minutes under aluminum foil before cutting.

·       4

- Serve on a platter garnished with fresh herbs, spoon excess marinade over the lamb chops and add Garnish Salt to taste.

Chef's note:

Accompany with creamy parmesan polenta and broiled cherry tomatoes with a balsamic reduction drizzle.