Grilled Rack of Dixon Lamb • St. Francis Winery & Vineyards

Ingredients

• 1 rack of lamb cut into individual chops
• 4 large sprigs of thyme
• 2 large sprigs of rosemary
• 6 cloves garlic crushed
• Zest of 1 lemon
• 1 teaspoon black pepper
• Extra virgin olive oil
• Salt
• 1 head cheddar (yellow) cauliflower, chopped
• 3 cups cream
• 2 shallots, sliced
• 1 clove garlic, crushed
• 1 tablespoon prepared horseradish
• 1 cup grated aged cheddar cheese
• 8 Cipollini onions
• ½ cup extra virgin olive oil
• 2 cloves garlic
• 1 sprig thyme
• Salt & pepper
• 1 cup chopped parsley
• ¼ cup toasted pine nuts
• 1/8 cup small-diced Piquillo peppers
• 1 tablespoon lemon juice
• ¼ cup chopped shallots
• ¼ cup quartered craisins
• 2 zucchini
• 2 yellow squash
• 2 tablespoons craisin chimichurri