While I have many wonderful memories of my dear friend Patrick Clark, a few great moments do come to mind. Patrick was always willing to help whenever I called upon him to share his talents and expertise. He worked with me on several events for the National Counsel of Negro Women in Los Angeles. He helped me to coordinate the judges for the “Real-Men-Cook” Annual Gala, and was a founding member of board of trustees for the Taste of Heritage Foundation.

Patrick loved to cook and I never hesitated to ask him to do so, for those visions we shared, he participated in the first Elegant Taste of Heritage dinner held at the L’ermitage Hotel in Beverly Hills, California and hosted the first Elegant Taste of Heritage dinner on the east coast at the Hay Adams Hotel in Washington, D. C. The most memorial day was November 19, 1991 when Patrick came to The School of Hotel and Restaurant Management at California State Polytechnic University, Pomona as part of our second annual Distinguished Chef Series. He conducted a master cooking class, and worked with my students to prepare a Gala Banquet, one of the greatest meals of my life. First course Cannelloni of Cabbage and Root Vegetables with Potato and Olive Oil Broth, Second course Sautéed Zucchini Wrapped Shrimp with Mixed Wild Mushrooms, Fresh Thyme and Light Shrimp Sauce, Main course Medallions of Venison with Roasted Beet Sauce, Butternut Squash Puree with Deepened Fried Sweet Potato Chips and Dessert course Warm Apple Bread Pudding with a Vanilla Custard Sauce. Patrick was the first chef I contacted to contribute to A Taste of Heritage: New African-American Cuisine, a collection of foods and dishes that reflect both the family histories and training of the chefs that contributed to the timely book. Chef Joe Randall 5/29/98

Mustard-Barbecued Lamb Chops
Makes 4 servings

Tavern on the Green’s award winning executive chef Patrick Clark, presents his lamb chops

7 cloves of garlic
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
1 table spoon of dried oregano
20 black peppercorns
1/2 cup of olive oil
12 rib lamp chops
1 tablespoon of canola oil
1 small red onion
1/2 carrot
Add 1/2 serrano chili
1/4 cup of red wine vinegar
1/2 cup of ketchup
1 1/2 table spoons of dijon mustard
1 table spoon of honey

In a small bowl, combine 5 cloves of garlic peeled and sliced, 2 sprigs of fresh rosemary, 2 sprigs of fresh thyme, 1 tablespoon of dried oregano, 20 black peppercorns cracked and 1/2 cup of olive oil. Place 12 rib lamb chops trimmed of fat in a shallow baking dish or a ziploc plastic bag to marinate. Set aside to refrigerate overnight.

In a medium sized saucepan over medium high heat, add 1 small red onion peeled and diced, 1/2 carrot peeled and diced and 2 cloves of garlic, peeled and crushed. Sautee for 3 minutes. Add 1/2 serrano chili seeded and 1/4 cup of red wine vinegar. Stir for 1 more minute. Add 1/2 cup of ketchup, 1 1/2 table spoons of dijon mustard, and 1 table spoon of honey. Turn the heat to low and simmer for 25 minutes.

Swap out with sauce that has already been sautéd for 25 minutes. Cool and puree in a blender. Strain and thin with a little water if needed. Wipe the marinade off the lamb chops before placing the chops on the grill. Grill the meat until medium rare. About a minute before the lamb is done, brush the lamb chops on both sides with the mustard sauce. Cook for about 4 to 5 minutes on each side. When you serve the lamb chops, spread both sides with the additional sauce.

This recipe developed by
Chef Patrick Clark
all rights reserved.