If you enjoy grilling, but want something a little more upscale than the usual burgers or steak, we’ve got a treat for you. These recipes from Executive Chef Christian Clair, of Dorado Beach, a Ritz-Carlton Reserve, sound fancy, but their preparation is easy, and the results will charm your guests. Enjoy.ChabadCaribbeanMag_HR.jpg

Marinated Grilled Lamb Chops

1 cup honey
2 teaspoons ground ginger
2 teaspoons chop fresh mint
1 teaspoon balsamic vinegar
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon Dijon mustard
4 lamb chops

In a bowl, mix the honey, ginger, mint, balsamic vinegar, black pepper, garlic powder, salt, and mustard together. Rub the lamb chops with the seasonings and place on a plate. Cover and refrigerate for 1 hour.

Then, preheat the grill on high heat.

Place lamb chops on grill. Cook for 5 minutes on each side, or until you reach desired doneness.



Potato Gnocchi

1 egg
2 potatoes
2 cups all-purpose flour
1 teaspoon kosher salt

Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender, but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.

Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Then, shape into smaller, rope length portions of dough.

On a floured surface, cut into half-inch pieces.

Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top.

Drain immediately and sauté with olive oil.



English Peas

2 cups of fresh, English peas
1 tablespoon of kosher salt

Bring a saucepan of water to a boil add some salt and the peas. Cook them for a very short time.

Quickly drain and serve them with the gnocchi.