Lamb

2 - 5 oz. American Lamb Loin Chops
2 oz. olive oil
1 cloves of garlic, minced
Kosher salt to taste
Cracked black pepper to taste



Potato and Swiss Chard Gratin

4 baking potatoes thinly sliced
1 bunch Swiss Chard
½ qt. heavy whipping cream
Salt and Pepper
1 cup Asiago Cheese
4-5 garlic cloves

For the Chops

• Heat cast iron or heavy bottomed sauce pan over medium-high heat until hot and barely smoking
• Brush lamb chops with olive oil and minced garlic
• Season liberally with salt and pepper
• Place on pan and for 3 minutes a side or until medium-rare
• Remove lamb chops from grill pan and let sit uncovered for 5 minutes
• Serve with acorn squash



For the Gratin

• Sauté Swiss Chard in butter until wilted
• Place potatoes in rows in casserole dish until bottom of dish is covered completely
• Sprinkle cheese, cream, salt and pepper
• Make thin layers
• Spread Swiss chard evenly until covered
• Repeat layering five more times
• Cover top, layer with cheese and place garlic evenly over top
• Cover with plastic wrap then foil
• Bake in 375 degree oven for 1 hour
• Uncover then cook 20 minutes more until top has browned