Grilled Rack of Lamb Chops with Driveway Herbs… Anthony Salemme

By Anthony Salemme, contributing chef

Grilled Rack of Lamb Chops with Driveway Herbs, Carrot pot de crème, Asparagus with Walnut Vinaigrette

Truly a decadent meal, but not very difficult to make.

Serves 4

1 rack of lamb about 2 ½ pounds, sliced into chops

2 Tablespoons driveway herbs, chopped fine (equal parts fresh basil, oregano, mint, dill)

2 Tablespoons brown sugar

2 Tablespoons olive oil

1 teaspoon smoked paprika

Heat your BBQ grill to about 450 F. Grill 4 minutes on each side.

Carrot Pot de crème

1 ½ pounds carrots, peeled and sliced

1 Tablespoon olive oil

4 egg yolks

1 ½ cups heavy cream

2 Teaspoons fresh dill, chopped fine

salt and pepper

Pre heat oven to 425F. Toss the sliced carrots with olive oil salt and pepper and arrange in a single layer on a baking sheet. Bake for 10 -15 minutes until soft but not browned. Let cool for 15 minutes before blending.

Next in a bowl of a food processor add the cooled carrots, cream, egg yolks. Blend until smooth, then stir in the dill. Spray 4 clear ramekins or mason jars with cooking spray and divide carrot mixture evenly. Place the ramekins in a shallow baking pan and add warm water about a third way up. (A water bath) Bake for 20 min until the carrots spring back when you touch the middle.

Asparagus with Walnut Vinaigrette

1 pound asparagus, steamed for 5-7 minutes depending on the thickness

1 shallot, peeled and chopped fine

1 clove garlic, minced very fine

1 teaspoon dry mustard

1/3 cup apple cider vinegar

1/3 cup walnut oil

1/3 cup olive oil

2 tablespoons honey

salt and pepper

 Place all ingredients into a Mason jar. Cover the jar and shake for 45 seconds.


Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at