Roaring Forks Fondue Pot with Lamb Chops and Butternut Squash

[kaci]

Roaring Forks Fondue Pot with Lamb Chops and Butternut Squash


1 teaspoon unsalted butter
1 teaspoon minced garlic
1 tablespoon minced shallots
1/2 cup white wine
3/4 cup grated pepper Jack cheese
1/4 cup goat cheese
1 to 2 tablespoons whole milk
Kosher salt and cracked black pepper, to taste
3 "frenched" lamb rib chops (see note)
1/2 cup peeled and cubed butternut squash (about 3 ounces)
1 teaspoon olive oil
1 sprig fresh rosemary (optional, for garnish)
6 to 8 large cubes artisan bread (Roaring Fork uses green chile pistachio bread)
1 Fuji apple, cut in eighths


Heat butter in a medium saucepan over medium-high heat. Add garlic and
shallots and sauté until tender, about 2 minutes. Add white wine and cook
until the wine reduces to about 3 tablespoons in volume, about 5 minutes.

Reduce heat to low. Add the pepper Jack and goat cheeses. Stir constantly
until the cheese melts, adding just enough milk to achieve a smooth, creamy
consistency. Season to taste with salt and pepper. Cover and keep warm.

Preheat oven to 450 degrees. Coat squash and lamb chops with olive oil and
season with salt and pepper. Place squash and lamb side by side on a lightly
oiled baking sheet. Roast until squash is tender and lamb chops are browned,
8 to 10 minutes. The lamb may be done first; if so, remove it from oven and
wrap it in foil to keep warm until the squash is done.

To serve, ladle the fondue into a small serving bowl and garnish with
rosemary. Place the bowl on a platter and surround it with the lamb chops,
squash, bread cubes and apple slices. Serve with cocktail forks.

Makes 2 appetizer-size servings.

Note: A "frenched" lamb rib chop has the meat cut away from the bone, like a handle. If you substitute lamb loin chops (the kind that look like little
T-bone steaks), trim away the fat and bone and cut the meat into bite-size
portions before roasting.