Lamb T-Bone with squash salad and spinach pesto

Lamb T-Bone with squash salad and spinach pesto


4-8 lamb chops (t-bones)

Olive oil, as needed

Salt and pepper, as needed

½ lb. bacon, rough chopped

¼ onion, finely diced

3 cloves roasted garlic

½ c. dried cherries

¼ c. Parmesan cheese

1 c. chicken stock

3 cups baby kale

Spinach pesto, as needed


Season the lamb with salt and pepper and rub with olive oil. Let sit at room temp until ready to cook.

To make the stew, render the bacon in a heavy bottomed pot over medium high heat just until crispy. Add the onion, garlic and cherries and sauté, stirring often until softened. Add the garbanzo beans and stir. Add the chicken stock and parmesan and simmer until starts to thicken. Stir in the baby kale right before serving so the leaves just wilt and don’t overcook.

When ready sear the chops in a hot pan or grill them.

To plate place a spoonful of the spinach pesto on the plate and spoon some garbanzo beans over. Top with the Lamb Chop.

Spinach pesto


2 cups spinach

1 cup basil leaves

½ cup Parmesan

2 tbsp. walnuts, toasted

5 garlic cloves

¼ cup olive oil

Salt and pepper to taste


Combine all ingredients in food processor and blend until pesto consistency.

Kale, Granny Smith Apple and Delicata Squash Salad


4 cups baby kale or savoy kale

1 Granny Smith apple, julienned

1-2 Delicata squash, cut into rings and roasted with olive oil, salt and pepper

1 oz. pecans, toasted

1 tbsp. crystalized ginger, finely chopped

1 oz. dried cranberries

Hard cider vinaigrette, as needed


Combine the salad ingredients in a bowl and drizzle with the vinaigrette. Place an equal amount on plates and finish with fresh cracked pepper.

Hard Cider Vinaigrette


3 cups hard cider

1 cup cider vinegar

½ cup maple syrup

½ cup Dijon mustard

¼ cup roasted garlic

3 cup olive oil

Salt and pepper, to taste


Combine all ingredients, slowly add the oil using the hand blender until incorporated. Adjust seasonings if needed.