Grilled Lamb with Chanterelles, Ricotta Gnocchi and Souce Soubise
Serves 4

Ricotta Gnocchi
1 pound fresh ricotta, drained
1 small egg
1 cup plus 2 tablespoons ultra-fine (00) flour
2 tablespoons parmagiano reggiano cheese, grated
1/4 teaspoon nutmeg, grated
1 teaspoon salt

Sauce Soubise
1 pound cippolini onions, peeled and sliced
2 garlic cloves, minced
1/2 teaspoon fresh thyme, minced
2 tablespoons butter, unsalted
1/2 cup milk
2 tablespoons flour

Veal Chops
8 lamb chops
2 tablespoons olive oil
2 sprigs rosemary, chopped fine
2 garlic cloves, minced
8 ounces Chanterelle mushrooms, cleaned
1 shallot, diced
1 teaspoon fresh thyme, chopped fine

Ricotta Gnocci:

Fill a large pot with water, salting if desired. Turn burner to high.

In a large bowl, fold together the ricotta, one cup of the flour, cheese, nutmeg and salt. Pour the contents onto a board coated with the remaining flour. Knead into a dough. Roll dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces (gnocchi). When water boils, blanch gnocchi in boiling water for 1-2 minutes or until they begin to float.

Sauce Soubise:

In a medium saucepan, cook butter and onions over medium heat, stirring occasionally. After about 15 minutes, or when onions begin to caramelize, add the garlic and thyme, stirring to incorporate.

Sprinkle in flour and stir to incorporate completely. Cook for an additional 5 minutes, stirring frequently. Add the milk and bring to a boil. Reduce heat to simmer, removing from heat when sauce coats the back of a spoon.

Lamb Chops:

Place lamb chops, one tablespoon olive oil, rosemary and garlic in a large, shallow dish, turning the chops to coat. Marinate, refrigerated, for four hours.

Preheat a charcoal or gas grill to medium-high and grill lamb chops for 3-4 minutes per side, turning once. Remove from heat, cover loosely with foil and rest for 10 minutes.

While lamb rests, heat remaining olive oil in a large skillet over medium high heat until smoking, then add the chanterelles and diced shallots. Cook for two minutes, stirring occasionally, and add the thyme. Remove from heat.

To Assemble:

Gently toss gnocchi with the onion soubise and warm chanterelles. Place two lamb chops each on individual plates and top with the chanterelles and gnocchi with onion soubise.