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Sonoma Lamb Chops

With Rustic Potato Onion Pie and Rum Raisin Sauce

Chef Bernard R. Guillas, Creator of Spice of the Angeles
Recipe by Chef Bernard R. Guillas, Creator of "Spice of the Angeles"

"Are You Game?" Sonoma Lamb Chops

12 Sonoma lamb chops, double cut
2 Tbsp. chopped parsley
1 Tbsp. "Are You Game?" fennel pollen spice blend
1 Tbsp. olive oil

Combine parsley and "Are You Game?" in small bowl. Evenly coat lamb chops. Heat olive oil in heavy skillet over medium heat. Sear lamb 2 minutes per side, to medium rare. Set aside

Rustic Potato-Onion Pie

4 medium yukon gold potatoes peeled 2 medium white onions, thinly sliced
3 Tbsp. olive oil
2 Tbsp. butter, softened
1/2 cup chicken stock
8 Kalamata olives, pitted
1 tsp. finely chopped fresh thyme
2 Tbsp. brown sugar
To taste: sea salt and freshly ground black pepper

Heat 2 Tbsp. oil in sauté pan over medium heat. Sauté onions 5 minutes. Add chicken stock, sugar and season with salt and pepper. Lower heat. Cook, stirring occasionally, until liquid is absorbed and onions are lightly caramelized. Slice potatoes 1/8 inch thick. Toss in bowl with salt, pepper and thyme. Pour 1 Tbsp. oil in 8 inch non-stick sauté pan. Place first layer of potatoes in flower-like design. Dot with butter. Season to taste with sea salt and freshly ground black pepper. Cover with 2 Tbsp. caramelized onions. Repeat process until pan is full. Tightly cover pan with foil. Bake 40-45 minutes at 350°. Remove from oven. Let stand until cool enough to handle. Invert potato pie on serving plate. Cut into 6 wedges.

Rum Raisin Sauce

1/4 cup sherry vinegar
1/4 cup dark rum
2 Tbsp. minced shallots
2 Tbsp. finely chopped oregano
1 Tbsp. honey
1/2 cup dark raisins
1/2 cup beef stock
1 Tbsp. unsalted butter, diced
To taste: sea salt and freshly ground black pepper

Pour off excess grease from skillet used for lamb. Return skillet to medium heat. Add vinegar, rum, shallots, oregano, and honey. Reduce by half. Add raisins and beef stock. Reduce by 1/3. Whisk in butter. Season to taste with sea salt and freshly ground black pepper. Set aside.


1 bunch watercress leaves 2 belgian endive, thinly sliced crosswise, discard core 2 Tbsp. olive oil 1 lemon, juiced pinch granulated sugar to taste sea salt and freshly ground black pepper Combine all ingredients in bowl. Place wedge of potato pie in center of warm serving plate. Lean 3 lamb chops against left side of pie. Ladle rum raisin sauce around chops. Garnish with watercress endive salad.

Bon Appetit –
Executive Chef Bernard Guillas
The Marine Room, La Jolla, CA

(Updated: 10/22/08 SN)

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