ST. PETERSBURG, Fla. — There's nothing better than tasty rack of lamb from Beau and Mo's Eating House in the Historic Kenwood area of St. Petersburg.
Chef Beau Wallace is sharing his secrets to grilling up a delicious lollipop lamb chop.
The perfect companion: Risotto in a sweet, spicy sauce whipped up by Chef Felix Sestayo.
1 New Zealand Rack of Lamb
Pinch of Salt
Pinch of Pepper
Pinch of fresh, chopped garlic
Enough extra virgin olive oil to cover bottom of pan easily
Pinch of fresh, chopped basil
Pinch of lemon zest
Cut the lamb chops in between the bones and put in a bowl.
Combine all the ingredients.
Marinate one hour.
Grill at high temperature.
Grill two minutes on side one.
Grill one minute on side two.
1 cup risotto
1 teaspoon butter
Salt & pepper to taste
1 teaspoon puréed chipotle peppers
1/4 teaspoon cocoa powder
1 quart beer, 1/2 for dish, 1/2 for you. (Chef used a small batch Chipotle beer from the Pesky Pelican Brew Pub in St. Pete.)
Lightly toast 1-cup Risotto in Sauté pan.
Add rest of ingredients.
Perfect risotto takes 22 min total.
Garnish with sliced green onion and lemon zest.