Roasted marrowbones with coarse sea salt and fresh parsley on slices of garlic bread with Kerrygold butter.
Garlic mashed potatoes: Yukon Gold, cooked in the skin in salted water, minced raw garlic mashed in with a stick of butter, sour cream, and spring onions.
Chili lime mushy potatoes. Frozen petite peas, blanched in salted water. Minced shallots sautéed in browned butter, minced garlic added (to tie it to the potatoes), then chili (I use sambal oelek: raw puréed Thai chili peppers), the drained peas added and fried up. Puréed, lime juice, and mint sauce (to tie to the lamb), and we’ll mixed.
Lamb chops, bones in, bit of coarse koshering salt and fresh ground black pepper, cooked sous vide at 130 F fir an hour. Dried, seared in a ripping host #10 cast iron skillet in olive oil, a knob of butter added. The pan juices drizzled over the served up lamb chops and served with mint jelly.
A crême brûlée made with turbinado sugar for a bit more depth of flavor.
Served with a 2008 Veuve Clicquot Rosé Reserve.