Double Lamb Chops, Dijon-Parmesan Crust

Double Lamb Chops, Dijon-Parmesan Crust

DIJON-PARMESAN CRUSTED DOUBLE LAMB CHOPS
🥩 🥕 🧅 🌿
ROASTED FENNEL, CARROTS & SHALLOTS

Rack of lamb already feels a little special, but cutting it into double chops makes it easier to cook, serve, and eat. The thicker chops stay juicy in the center while giving you more browned edges and more of that crisp Parmesan-herb crust in every bite.

The Dijon, Parmesan, and herb coating adds a lot of flavor and texture without taking away from the lamb itself. The mustard gives the crust a little tang, while the panko and Parmesan turn golden and crisp in the oven.

I served the chops with roasted fennel, carrots, and shallots since they become sweet and caramelized as they roast and pair really well with the savory lamb. Altogether, it’s one of those dinners that sounds elegant but still feels warm and approachable.

Double Lamb Chops, Dijon-Parmesan Crust

Double Lamb Chops Recipe

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Japanese Chicken Wing Rice

Japanese Chicken Wing Rice

Japanese Chicken Wing Rice
🥢 🐓 🌾

Japanese Chicken Wing Rice is one of those deeply satisfying one-pot meals where the rice becomes just as important as the main protein. As the soy-ginger marinated chicken wings cook over the rice in the donabe, all of the savory juices drip down into the grains below, creating layers of flavor throughout the pot.

The wings stay juicy while the rice absorbs the marinade, dashi, garlic, and ginger as everything cooks together gently under the lid. A final drizzle of toasted sesame oil, fresh scallions, and a dusting of sansho pepper brighten the dish just before serving.

Served straight from the donabe at the table, Japanese Chicken Wing Rice feels both rustic and special at the same time.

Donabe

My new donabe (Japanese clay pot) matches my backsplash! 😀

Chicken Wing Rice Recipe

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Grilled Mahi Mahi Tacos, Mojo Marinade

Grilled Mahi Mahi Tacos, Mojo Marinade

Grilled Mahi Mahi Tacos
Mojo Marinade, Avocado Taco Sauce, Pickled Jalapeños
🌮 🥑 🌮

This is Part II of a two-part series inspired by Art of the Grill at Fontainebleau Las Vegas. In Part I, I shared the Fontainebleau Tomato Burrata Salad. Here, I’m featuring my interpretation of Chef Patrick Munster’s Grilled Mahi Mahi Tacos with Mojo Marinade and Avocado Taco Sauce.

Fontainebleau Las Vegas

The Signature Series at Fontainebleau Las Vegas is an ongoing collection of immersive classes and culinary experiences led by the resort’s chefs, beverage specialists, wellness experts, and creative teams.

We have attended several events so far and have been consistently impressed by the quality, organization, and expertise behind each one.

Art of The Grill Fontainebleau Las Vegas

Mojo (pronounced MOH-hoh) marinade has roots in Cuban cooking, where citrus, garlic, olive oil, and herbs are used to bring brightness and depth to grilled meats and seafood. Variations of mojo are found throughout the Caribbean and Latin America, often centered around sour orange and lime for their fresh, tangy flavor.

Chef Patrick Munster

For grilled mahi mahi tacos, this style of marinade is especially fitting because the citrus and garlic enhance the fish’s clean, mild flavor while the olive oil helps keep the fillets moist over high heat. The lightly smoky poblano and fresh cilantro add another layer that works beautifully with cool, creamy avocado sauce and a crisp shredded napa cabbage, creating tacos that balance char, acidity, creaminess, and crunch in every bite.

Grilled Mahi Mahi Tacos, Mojo Marinade

Grilled Mahi Mahi Tacos Recipe

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Fontainebleau Tomato Burrata Salad

Fontainebleau Tomato Burrata Salad

Fontainebleau Tomato Burrata Salad
Basil Aioli, Aged Balsamic Vinegar
🍅 🌿 🍅

We recently attended another fabulous Signature Series event at Fontainebleau Las Vegas.

The invitation read, “Hone your grill skills in this immersive class led by Don’s Prime Executive Chef Patrick Munster. Enjoy a welcome cocktail and light bites, then learn techniques for wood selection, making perfect marinades, and more. Class concludes with a three-course lunch in La Côte’s poolside patio.”

One of the “three light bites” was the chef’s tomato burrata salad, set over a silky basil aioli and finished with a drizzle of aged balsamic. The tomatoes were at their peak—juicy, sun-sweet, and deeply flavorful—playing against the cool, creamy burrata and the herb-laced richness beneath. Every element felt deliberate, and the small but memorable dish landed with a kind of quiet precision that stayed with me. I knew I had to recreate it at home.

And where the chef’s portion was petite as it was part of a trio of appetizers, my portion is salad size, meant as a first course to his Grilled Mahi Mahi with Mojo Marinade (that recipe coming next).

Art of the Grill

Fontainebleau Signature Series
With Executive Chef Patrick Munster of Don’s Prime

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Spaghetti, Burrata, Arugula-Basil Pesto for Spring

Spaghetti, Burrata, Arugula-Basil Pesto for Spring

Spaghetti, Burrata, Arugula-Basil Pesto
With Edible Flowers for Spring
🌿 🌸 🌿

Spring naturally calls for lighter, greener cooking—dishes that feel effortless yet still deliver plenty of flavor. This spaghetti with arugula-basil pesto fits squarely into that space. It’s bright from the herbs, gently peppery from the arugula, and softened with a touch of mint that gives the whole dish a fresh, garden-like quality. The addition of burrata at the end makes the dish feel a little more special, its delicate shell giving way to a soft, creamy center that melts into the pasta.

One of the small techniques that makes this dish stand out is the use of hot pasta water in the pesto. Instead of a dense, oily sauce, a splash of that starchy water loosens everything into a silky style coating that clings beautifully to the spaghetti. It’s not cream-based, but it has that same smooth, cohesive texture.

Once plated, the pasta becomes a canvas. A scatter of basil leaves, a pinch of red chile flakes, and a soft, milky burrata on top bring contrast in both flavor and texture. And for a final seasonal touch, edible flowers add a pop of color that makes the dish feel like it belongs at the center of a spring table—simple, vibrant, and just a little bit celebratory.

Spaghetti, Burrata, Arugula-Basil Pesto for Spring

Springtime Spaghetti Recipe

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