Grilled Spiced Lamb Chops with Vegetable Ragout
Jason Wilson often plunders the gardens of his mother-in-law or sous-chef to get vegetables for this lovely dish. He likes to use really good, locally raised lamb, but when he’s in the mood for something lighter, he serves the ragout by itself, topped with shavings of Parmesan.
Go to recipe (9 of 10)
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