Grilled Lamb and Charred Corn

The grill serves double-duty in this recipe from chef Joe Carroll of Brooklyn’s Fette Sau and St. Anselm. The lamb chops are dressed with a mint-gremolata butter, while the charred corn meets its match with a lightly spiced compound cream cheese. Pair it with an easy-drinking red like Beaujolais.

Tags: Beaujolais, Lamb, Recipe

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