Background: We love the tart flavors of the Black Plum and Rhubarb Compote with the Grilled Lamb Chops. Enjoy a Spicy Mango Margarita before the meal for a taste sensation.
Grilled Lamb Chops
- Rack of Lamb
- Coarse salt, to taste
- Coarse pepper, to taste
- Granulated garlic, to taste
Italian Zucchini Sticks
- 2 medium zucchinis
- 1/2 cup grated Parmesan
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon salt and pepper
- Extra Virgin Olive Oil
Black Plum and Rhubarb Compote
- 2-3 ripe black plums
- 5-6 ribs rhubarb
- Granulated Swerve Sweetener, to taste
Instructions for Grilled Lamb Chops
- Trim as much fat as possible from the rack.
- Cut rack into individual chops.
- Sprinkle chops with salt, pepper, and garlic on both sides.
- Grill for 4-5 minutes on each side depending on how hot you have your grill and your desired doneness.
Instructions for Italian Zucchini Sticks
- Preheat oven to 350 degrees.
- Line a baking sheet with foil and place 2 metal cooling racks inside the edges of the baking pan on top of the foil.
- In a medium bowl mix together all the seasonings.
- Wash and dry zucchinis. Cut off the ends and slice lengthwise. Lay both halves flesh side down on the cutting board and slice lengthwise again in 3 pieces. Now cut all the slices in half making sticks.
- Place all the sticks in a large bowl and drizzle with olive oil. Toss to coat each stick. Sprinkle seasoning mixture on sticks and toss to cover.
- Place sticks side by side on racks.
- Bake 20 -30 minutes or until zucchini is tender and coating is golden brown and lightly crisp.
Instructions for Black Plum and Rhubarb Compote
- Wash and course chop plums and rhubarb.
- Place in a medium saucepan, cover and put stove on low heat.
- Let cook for about an hour, checking occasionally that nothing is sticking to the bottom of the pan.
- Stir to combined and to break down fruit.
- Add 3 heaping tablespoons of sweetener or to your liking. We like ours tart.
